A hint of mild curry paste really enhances the flavour of this soup, without making it too spicy.
Melt the batter in a large pan, add the chopped onions and cook about 3-4 min utes, until beginning to soften. Add the chopped garlic and curry paste and cook another 1 minutes. Pour in the wine and cook until the wine has evaporated.
Pour the water in, season witth salt to taste. Add the bitsize potatoes and cook until potatoes are soft enough to eat.
Add the coconut milk, cream, salmon, prawns and cook another 1 minutes.
Now just only add the chopped parsley, and the soup is ready to eat.