Thai Squash and Coconut Soup with Shrimp
This recipe makes 6 servings
|Per serving: about||-|
|total fat||18 g|
|sat. fat||13 g|
- Portion size: 6
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.
- 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
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).
Source : © CanadianLiving.com