Revised 2015 Feb 18
Savour this Thai-inspired soup, with a base of creamy coconut milk, rich butternut squash, a hint of spicy peppers and succulent shrimp. For a shortcut, look for peeled and cubed butternut squash in the produce department. Serve over rice or noodles or with a nice roll..
Ingredients
1 small yellow onion, chopped
1 clove garlic, minced
2 teaspoons fresh ginger, minced
1 teaspoon red curry paste
2 teaspoons light brown sugar
1/2 teaspoon fish sauce
1 medium butternut squash, peeled and cut into 3/4 inch pieces, about 4 cups
2 cups shrimp stock
14 oz coconut milk
400 grams 31-40 shrimp, peeled, deveined, and cut in half
1/4 cup shredded coconut, toasted
Preparation
Heat fat in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes. Taste and adjust curry and fish sauce
Stir in shrimp and simmer just until cooked through, about 2 minutes. Sprinkle with coconut and serve with lime wedges on the side.
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