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Carrot-Ginger Thai Bouillabaisse

Carrot-Ginger Thai Bouillabaisse

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

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
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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