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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 286 |
| pro | 18 g |
| total fat | 18 g |
| sat. fat | 13 g |
| carb | 17 g |
| fibre | 2 g |
| chol | 86 mg |
| sodium | 926 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 31% |
| vit A | 81% |
| vit C | 70% |
| folate | 19% |
-
4 cups (1 L) chicken stock
4 cups (1 L) cubed butternut squash
1 tbsp (15 mL) vegetable oil
1/2 cup (125 mL) finely chopped sweet red pepper
1/4 cup (50 mL) chopped onion
1/4 cup (50 mL) minced fresh coriander
1 tbsp (15 mL) chopped hot red pepper
1 clove garlic, minced
2 tsp (10 mL) chopped gingerroot
4 tsp (20 ml) fish sauce (or 3 anchovies, chopped)
1 tsp (5 mL) brown sugar
1/2 tsp (2 mL) pepper
1 can (14 oz/400 mL) coconut milk
1 lb (500 g) raw medium shrimp, peeled and deveined
1 tbsp (15 mL) lime juice
Coriander sprigs
Sliced hot red pepper (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; sauté until 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; purée 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).
Additional Information
Source
© CanadianLiving.com
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