Thai Squash and Coconut Soup with Shrimp Thai Squash and Coconut Soup with Shrimp

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : ©



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).

Nutritional facts <b>Per serving:</b> about

  • Sodium 926 mg
  • Protein 18 g
  • Calories 286.0
  • Total fat 18 g
  • Cholesterol 86 mg
  • Saturated fat 13 g
  • Total carbohydrate 17 g


  • Iron 31.0
  • Folate 19.0
  • Calcium 7.0
  • Vitamin A 81.0
  • Vitamin C 70.0
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Thai Squash and Coconut Soup with Shrimp