Thai Squash Soup with Shrimp
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% |
Suggested Recipes
-
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:
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.
Tags:
Main Course; Soups and Stocks; Vegetables; Seafood; Slow-cook; Make It Tonight;
Source
Canadian Living Magazine: January 2008
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