Coconut Ginger Bisque

By Mairin Cahill
January 24, 2016
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Author Notes: See the blog for more delicious recipes! This soup has distinctly Thai flavors; coconut, ginger, lime, fish sauce, and is dairy-free. It's lighter than traditional bisque as it contains no cream. Enjoy with sauteed mushrooms and a poached fish fillet.
Mairin Cahill

Serves: 4

  • 2 1/2 cups shrimp stock
  • 1 can coconut milk
  • 2 tablespoons siracha
  • 2 cups sweet potatoes
  • 1 cup chopped onion
  • 2 teaspoons chopped ginger
  • 1 piece garlic
  • 1 tablespoon sesame oil
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  1. To begin, heat the sesame oil in a large soup pot over medium heat. Add the ginger, garlic, onion, and sweet potato. Sear for 5-8 minutes.
  2. Then add all other ingredients except the coconut milk and let simmer for 35-40 minutes. Pour into a blender and puree. Add the coconut milk.
  3. To serve, top with poached fish, or avocado.

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