A carrot and ginger base with Thai flavours and fresh seafood lends a rich, flavourful twist to a French classic.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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.|