Asparagus-coconut soup with salmon ceviche
45 mins
45 mins
Ingredients
- 3 Spring onions
- 200 g fresh salmon fillet (sushi quality)
- 1 Lime
- 7-10 Tbsp ½ Tsp dried chili flakes
- 7-10 Tbsp Salt
- 600 g white asparagus
- 30 g fresh ginger
- 1 TEASPOON Sugar
- 2 TEASPOONS Butter
- 1 TEASPOON mild curry powder
- 2 TEASPOONS Flour
- 400 ml unsweetened coconut milk
Directions
- 1
Clean the onions. Cut the white and light green diagonally into fine rings. Dab salmon dry and dice finely. Squeeze lime. Mix onions, salmon, lime juice, chilli flakes and 1 pinch of salt. Cover and leave to stand in the fridge for 20 minutes.
- 2
Peel the asparagus, cut off the ends and cut diagonally into 2 cm long pieces. Peel ginger and cut into slices. Cook the asparagus with ginger and sugar in 1 litre salted water for 8-10 minutes. Remove asparagus and ginger.
- 3
Heat 2 teaspoons of butter in a saucepan. Add curry powder and flour. Steam for 1 minute over a mild heat while stirring. Add asparagus water and coconut milk. Bring to the boil, cover and cook over a low heat for 7 minutes.
- 4
Season soup with salt.
- 5
Add the asparagus pieces to the hot soup. Serve asparagus-coconut soup with salmon ceviche.
- 6
Tip: If desired, serve additionally sprinkled with basil leaves.
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