Thai Bouillabaisse

January/February 2009

Your rating: None Average: 4.6 (30 votes)

This flavorful seafood soup combines elements of the famous French bouillabaisse with the distinct Thai flavors of lemongrass, lime, ginger and hot chiles. Use two chile peppers if you like heat. Be sure to simmer, not boil, the soup or the seafood will be overcooked. Serve with a crusty whole-grain baguette to soak up the broth.

Thai Bouillabaisse

2 Reviews for Thai Bouillabaisse


This is awesomeness in a bowl. Simple, elegant, and fairly easy to make. I made this exactly as directed except for two minor things. I used red pepper flakes instead of fresh peppers and I steamed the mussels with some of the seafood stock first to make sure they were all good before I put them in. I dumped the steaming liquid in too so I wouldn't lose any of the mussely goodness. I usually freeze leftovers for future meals because there's only two of us, but I couldn't with this because the entire batch was gone within 24 hours - it's that good.

So delicious!

Made this for my husband's birthday. Everyone loved it! The broth was so yummy with all of that ginger and it was a little spicy. So easy to make and feeds a crowd! Just sat it in the middle of the table and passed some crusty bread. Will make again soon.


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