Thai Squash Soup with Shrimp

Thai Squash Soup with Shrimp Image by: Thai Squash Soup with Shrimp Author: Canadian Living

A comforting, slow cooker soup recipe using fresh flavours of lemongrass and coconut milk. 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2008

Ingredients

  • 1 lemongrass stalk (optional)
  • 4 cups cubed peeled butternut squashes
  • 1 can coconut milk
  • 2 cups sodium-reduced chicken stock
  • 1 tablespoon Thai red curry paste
  • 6 gingerroot
  • 1 1/2 teaspoon fish sauce (or 1/2 tsp/2 mL salt)
  • 1/4 teaspoon packed brown sugar
  • 1 lb large raw shrimp peeled and deveined
  • 2 tablespoons thinly sliced fresh mint
  • 2 tablespoons thinly sliced basil

Method

If using lemongrass, hit with top of knife blade along stalk to bruise; cut into 1-inch (2.5 cm) lengths.

In slow cooker, combine squash, coconut milk, chicken stock, curry paste, ginger, lemongrass (if using), fish sauce and brown sugar. Cover and cook on low for 4 to 6 hours or until squash is tender. Discard ginger and lemongrass.

Using whisk, mash and stir squash to make smooth soup.

Stir in shrimp; cover and cook on high for about 15 minutes or until shrimp are pink. Stir in mint.

Nutritional facts Per serving: about

  • Sodium 719 mg
  • Protein 23 g
  • Calories 370.0
  • Total fat 24 g
  • Cholesterol 129 mg
  • Saturated fat 18 g
  • Total carbohydrate 21 g

%RDI

  • Iron 45.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 178.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Thai Squash Soup with Shrimp

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