Thai Squash Soup with Shrimp
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% |
-
1 stalk lemongrass (optional)
4 cups (1 L) cubed peeled butternut squash
1 can (400 mL) coconut milk
2 cups (500 mL) sodium-reduced chicken stock
1 tbsp (15 mL) Thai red curry paste
6 thin slices gingerroot
1-1/2 tsp (7 mL) fish sauce (or 1/2 tsp/2 mL salt)
1/4 tsp (1 mL) packed brown sugar
1 lb (500 g) large raw shrimp, peeled and deveined
2 tbsp (25 mL) thinly 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.
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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