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Pour chicken broth and coconut milk into a large sauce pan; bring to a simmer. Add lemon grass, ginger and lime leaves. Simmer 10-15 minutes. Strain liquid into a new pan and discard the spices. Add mushrooms, simmer 2-3 minutes then add contents of 2 pouches of Morey’s Thai Curry Shrimp Creations. Simmer until shrimp are no longer translucent (approximately 10 minutes). Stir in lime juice, fish sauce and brown sugar. Heat through. Garnish with green onions.
For a heartier soup add white rice or rice noodles.
Drain juice from clams into pan and cook celery and onion in juice until tender (about 10 minutes). Add the soups and dilute with half and half or milk to desired consistency. Bring to a boil. Add clams, heat thoroughly.
Recipe courtesy of National Fisheries Institute. www.aboutseafood.com
Cook potatoes over medium heat in a large saute pan coated with non-stick cooking spray. When the potatoes are lightly browned, add the remaining ingredients. Cook until the chowder comes to a slow boil and the flavors have blended.
Bring Potatoes, 2 cups water, salt and pepper to a boil in a large pot; cover and cook 5 minutes. Add carrots, celery, onions and milk; bring to a boil and then simmer for 7 minutes. Stir in salmon and broccoli and cook until salmon just flakes, approximately 4-5 minutes. Garnish with fresh parsley and serve.