Tested till perfect Thai Squash and Coconut Soup with Shrimp

Thai Squash and Coconut Soup with Shrimp

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.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 14 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


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

cal 286 pro 18g total fat 18g sat. fat 13g
carb 17g fibre 2g chol 86mg sodium 926mg

% RDI:

calcium 7 iron 31 vit A 81 vit C 70
folate 19
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