Thai Squash Soup with Shrimp

By The Canadian Living Test Kitchen

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Thai Squash Soup with Shrimp
Photography by Edward Pond

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	370370 cal
pro	23 g23g pro
total fat	24 g24g total fat
sat. fat	18 g18g sat. fat
carb	21 g21g carb
fibre	4 g4g fibre
chol	129 mg129mg chol
sodium	719 mg719mg sodium
% RDI:	-
calcium	1212 calcium
iron	4545 iron
vit A	178178 vit A
vit C	4343 vit C
folate	2323 folate

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

Ingredients

1 lemongrass stalk , (optional)1 1lemongrass stalk, (optional)
4 cups cubed peeled butternut squash 4 4cups cupscubed peeled butternut squash
1 can coconut milk 1 1can cancoconut milk
2 cups sodium-reduced chicken stock 2 2cups cupssodium-reduced chicken stock
1 tbsp Thai red curry paste 1 1tbsp tbspThai red curry paste
6 thin slices gingerroot 6 6thin slices gingerroot
1-1/2 1-1/2tsp tspfish sauce, (or 1/2 tsp/2 mL salt)
1/4 tsp packed brown sugar 1/4 1/4tsp tsppacked brown sugar
1 1lb lblarge raw shrimp, peeled and deveined
2 tbsp thinly sliced fresh mint 2 2tbsp tbspthinly sliced fresh mint or basil

Preparation

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.

Source : Canadian Living Magazine: January 2008

Keywords : Soup; Dinner; Thai; Shrimp; Squash; Brown sugar; Ginger; Slow-Cook/Crockpot;

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