Thai Squash Soup with Shrimp Thai Squash Soup with Shrimp

Thai Squash Soup with Shrimp Image by: Thai Squash Soup with Shrimp Author: Canadian Living

A comforting, slow cooker soup recipe using fresh flavours of lemongrass and coconut milk. 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2008



If using lemongrass, hit with top of knife blade along stalk to bruise; cut into 1-inch (2.5 cm) lengths.

In slow cooker, combine squash, coconut milk, chicken stock, curry paste, ginger, lemongrass (if using), fish sauce and brown sugar. Cover and cook on low for 4 to 6 hours or until squash is tender. Discard ginger and lemongrass.

Using whisk, mash and stir squash to make smooth soup.

Stir in shrimp; cover and cook on high for about 15 minutes or until shrimp are pink. Stir in mint.

Nutritional facts Per serving: about

  • Sodium 719 mg
  • Protein 23 g
  • Calories 370.0
  • Total fat 24 g
  • Cholesterol 129 mg
  • Saturated fat 18 g
  • Total carbohydrate 21 g


  • Iron 45.0
  • Folate 23.0
  • Calcium 12.0
  • Vitamin A 178.0
  • Vitamin C 43.0
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Lunch & Dinner

Thai Squash Soup with Shrimp