Thai Squash Soup with Shrimp

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

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 370
pro 23 g
total fat 24 g
sat. fat 18 g
carb 21 g
fibre 4 g
chol 129 mg
sodium 719 mg
% RDI: -
calcium 12%
iron 45%
vit A 178%
vit C 43%
folate 23%

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




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