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Carrot-Ginger Thai Bouillabaisse

Made With:
Nutrition Facts
Serving Size
Amount Per Serving
Calories 350
% Daily Value
Total Fat 21g
32%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 1100mg
46%
Total Carbohydrate 18mg
6%
Dietary Fiber 2g
8%
Protein 4g
8%
Vitamin A %
Vitamin C %
Calcium 10%
Iron %
Total Time

min.

Serving & Size

Yields

A carrot and ginger base with Thai flavours and fresh seafood lends a rich, flavourful twist to a French classic.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 350
% Daily Value
Total Fat 21g
32%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 1100mg
46%
Total Carbohydrate 18mg
6%
Dietary Fiber 2g
8%
Protein 4g
8%
Vitamin A %
Vitamin C %
Calcium 10%
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Instructions
1 Thaw Carrot, Parsnip Bisque with Ginger according to package directions.
2 In large pot set over medium heat, heat bisque, coconut milk, red curry paste and fish sauce; bring to simmer.
3 Reduce heat to medium-low. Discard any open clams that do not close when tapped; add shrimp, fish and clams to bisque. Simmer for about 5 minutes or until shrimp are pink and clams open (discard any unopened clams.)
4 Stir in lime and orange juice. Top with cilantro and green onions.
5 Divide evenly among 12 bowls.
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