Thai Squash and Coconut Soup with Shrimp

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe4 out of 5 based on 6 ratings.
Thai Squash and Coconut Soup with Shrimp

This recipe makes 6 servings

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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
  • 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.

Ingredients

  • 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

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).

Source : © CanadianLiving.com

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