Spicy Trout and Coconut Soup

Prep 10 Mins

Cook 30 Mins

Ready 40 Mins

4 Main Servings
8 Serving Starter


  • 125g Blu Gourmet Pearl Couscous
  • 1 cup milk to soak couscous
  • 1 cup milk to add later
  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, peeled and finely diced
  • 1 large potato (250 gm) peeled and sliced
  • 2 cloves garlic, peeled and chopped
  • 3 cups good quality chicken stock
  • 1 teaspoon hot seasoning
  • 1 cup coconut milk powder
  • 2 tablespoons lemon juice
  • 1 tablespoon coriander
  • 1 tablespoon lemon grass
  • 180 grams sliced smoked ocean trout, set aside two slices to use as garnish. Separate the remaining slices and coarsely chop.
  • Crème Fraiche
  • chopped fresh parsley
  • hot seasoning


Soak the couscous in 1 cup of milk overnight in a covered dish in the refrigerator.

Heat oil in a non-stick pan and gently cook the onion for 5 minutes. Add potato, garlic and 2 cups of chicken stock. Cover and cook for 15 minutes until the vegetables are soft.

Remove from heat, and blend in a food processor or blender until smooth.

Warm 1 cup milk to luke warm and dissolve the coconut milk powder, mixing well with a fork.

Add the soaked couscous and 1 cup chicken stock to a large pan and cook over gentle heat for 8 minutes. Add the blended vegetable mixture, the dissolved coconut milk and the remaining ingredients and gently heat until it just comes to the boil.

Serve in bowls and top with crème fraiche. Decorate with remaining smoked trout, and sprinkle with a little hot seasoning and parsley.

Bon appétit