Thai Squash and Coconut Soup with Shrimp

By The Canadian Living Test Kitchen

253 people added this to their Recipe Box

Thai Squash and Coconut Soup with Shrimp

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	286286 cal
pro	18 g18g pro
total fat	18 g18g total fat
sat. fat	13 g13g sat. fat
carb	17 g17g carb
fibre	2 g2g fibre
chol	86 mg86mg chol
sodium	926 mg926mg sodium
% RDI:	-
calcium	77 calcium
iron	3131 iron
vit A	8181 vit A
vit C	7070 vit C
folate	1919 folate

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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.

Ingredients

4 cups chicken stock 4 4cups cupschicken stock
4 cups cubed butternut squashes 4 4cups cupscubed butternut squashbutternut squashes
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1/2 1/2cup cupfinely chopped sweet red peppersweet red peppers
1/4 cup chopped onions 1/4 1/4cup cupchopped oniononions
1/4 cup minced fresh coriander 1/4 1/4cup cupminced fresh coriander
1 tbsp chopped hot red peppers 1 1tbsp tbspchopped hot red pepperhot red peppers
1 clove garlic , minced1 1clove garliccloves of garlic, minced
2 tsp chopped gingerroot 2 2tsp tspchopped gingerroot
4 4tsp tspfish sauce, (or 3 anchovies, chopped)
1 tsp brown sugar 1 1tsp tspbrown sugar
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 can (14 oz/400 mL) coconut milk 1 1can can(14 oz/400 mL) coconut milk
1 1lb lbraw medium shrimp, peeled and deveined
1 tbsp lime juice 1 1tbsp tbsplime juice
Coriander sprigs Coriander sprigs
sliced Hot red pepper , optionalsliced Hot red pepperHot red peppers, optional

Preparation

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).