Perfect for entertaining, this lightly spiced soup can be prepared a few days in advance. Use the stems and the carefully cleaned roots of the coriander for the fullest flavour.
- Portion size 6 servings
- Credits : © CanadianLiving.com
- 4 cups chicken stock
- 4 cups cubed butternut squashes
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped sweet red pepper
- 1/4 cup chopped onion
- 1/4 cup minced fresh coriander
- 1 tablespoon chopped hot red pepper
- 1 clove garlic minced
- 2 teaspoons chopped gingerroot
- 4 teaspoons fish sauce (or 3 anchovies, chopped)
- 1 teaspoon brown sugar
- 1/2 teaspoon pepper
- 1 can (14 oz/400 mL) coconut milk
- 1 lb raw medium shrimp peeled and deveined
- 1 tablespoon lime juice
- Coriander sprigs
- hot red pepper optional
In Dutch oven, bring half of the stock to boil; add half of the squash. Reduce heat to medium; cover and cook until squash is very tender, about 20 minutes.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add sweet red pepper, onion, minced coriander, chopped hot pepper, garlic and ginger; saut?ntil onion starts to brown, about 10 minutes.
Add fish sauce, sugar and pepper; cook for 30 seconds. Transfer to blender along with cooked squash and liquid; pur?until very smooth. Pour into saucepan.
Add remaining stock and squash; cover and simmer over medium-low heat until squash is almost tender, about 6 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 3 days.)
Add coconut milk; bring to boil. Add shrimp. Reduce heat; simmer until shrimp are pink and cooked through, about 3 minutes. Remove from heat and stir in lime juice. Garnish each serving with coriander sprigs, and sliced hot pepper (if using).
Nutritional facts <b>Per serving:</b> about
- Sodium 926 mg
- Protein 18 g
- Calories 286.0
- Total fat 18 g
- Cholesterol 86 mg
- Saturated fat 13 g
- Total carbohydrate 17 g
- Iron 31.0
- Folate 19.0
- Calcium 7.0
- Vitamin A 81.0
- Vitamin C 70.0