Thai Squash and Coconut Soup with Shrimp

Tested Till Perfect

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%

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

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Source

© CanadianLiving.com




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