Serving & Size
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A carrot and ginger base with Thai flavours and fresh seafood lends a rich, flavourful twist to a French classic.
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Profit Per Serving
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Profit Per Meal
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Profit Per Day
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Ingredients & 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.|