Thai Squash Soup with Shrimp
This recipe makes 6 servings 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.
- 4 cups (1 L) chicken stock
- 4 cups (1 L) cubed butternut squashes
- 1 tbsp (15 mL) vegetable oil
- ½ cup (125 mL) finely chopped sweet red peppers
- ¼ cup (60 mL) chopped onions
- ¼ cup (60 mL) minced fresh coriander
- 1 tbsp (15 mL) chopped hot red peppers
- 1 clove garlic, minced
- 2 tsp (10 mL) chopped gingerroot
- 4 tsp (18 mL) fish sauce, (or 3 anchovies, chopped)
- 1 tsp (5 mL) brown sugar
- ½ tsp (2 mL) pepper
- 1 can (14 oz/400 mL) coconut milk
- 1 lb (454 g) raw medium shrimp, peeled and deveined
- 1 tbsp (15 mL) lime juice
- Coriander sprigs
- sliced Hot red pepper, optional
- 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).