December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Thai-style-bouillabaisse.jpg" srcset="https://img.taste.com.au/DcN_4I0Q/w720-h480-cfill-q80/taste/2016/11/thai-style-bouillabaisse-27739-1.jpeg 720w, https://img.taste.com.au/9hLR4MdQ/w643-h428-cfill-q90/taste/2016/11/thai-style-bouillabaisse-27739-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Thai-style bouillabaisse"
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(2) Rate it
- 0:15 Prep
- 0:15 Cook
4 Servings- Capable cooks
This Thai style seafood soup is surprisingly easy and quick to make.
Featured in
Nutrition information, Soup recipes
Ingredients
- 2 teaspoons vegetable oil
- 2 tablespoons gluten-free Thai green curry paste (see note)
- 2 x 400ml cans coconut milk
- Zest and juice of 1 lime
- 3 kaffir lime leaves (see note)
- 2 tablespoons fish sauce
- 500g good-quality seafood marinara mix (see note)
- 2 tablespoons coriander leaves
- Steamed jasmine rice, to serve
- Extra lime wedges to serve
Method
Step 1
Heat the oil in a large deep frypan over medium heat. Cook the green curry paste, stirring, for 1 minute until fragrant. Add the coconut milk, lime zest and juice, kaffir lime leaves and fish sauce. Simmer for 5 minutes, then add the seafood marinara mix and simmer for a further 5 minutes or until the seafood is cooked, discarding any shellfish that remain unopened. Stir in the coriander leaves, then serve the bouillabaisse with steamed rice and lime wedges to squeeze.
- Low carb
- Low sugar
- Lower gi
Nutrition
2272 kj
Energy
41g
Fat Total
31g
Saturated Fat
2g
Fibre
37g
Protein
131mg
Cholesterol
1716.81mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
We used Trident curry paste. Kaffir lime leaves are from selected greengrocers. Marinara mix is from fishmongers.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
Source: taste.com.au
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