Shrimp and Butternut Squash in Coconut Milk Broth

Kim127's Note:

This recipe comes from an issue of Cooking Light. A co-worker came in several times and heated up this wonderful scented soup. He finally brought the recipe in and it is just so tasty. The lime juice gives it a little tang, the coconut milk and cilantro give it a light and fresh taste, and the shrimp and squash make it filling. Chicken or firm water-packed tofu can be used in place of the shrimp.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 3/4 cup fat-free low-sodium chicken broth
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 2 teaspoons tomato paste
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh ground black pepper
• 1 (14 ounce) can light coconut milk
• 2 cups butternut squash, 3/4-inch cubes
• 1 cup red bell pepper, julienned
• 1 lb large shrimp, peeled, deveined and halved lengthwise
• 2 cups hot cooked basmati rice
• 1/4 cup fresh lime juice
• 3 tablespoons minced fresh cilantro

Directions:

1. Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
2. Stir in squash and bell peppers.
3. Bring to a boil.
4. Reduce heat and simmer for about 10 minutes or until squash is tender.
5. Stir in shrimp.
6. Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
7. Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
8. Serve!

Reviews

[TeresaS]

We just loved this. You could taste all the different flavors without any of them being overwhelming. This is so quick and easy to prepare. I would be proud to serve this to company. Thanks for posting. :)

[Gidget265]

Excellent. What a great use for butternut squash! Made it for a friend for dinner and she said she'd make it EXACTLY the same way next time. No improvement needed. I'd make sure I had fresh cilantro next time (as opposed to dried), more red peppers and a bit more onion *(yes, onion!).... Seems I can't keep myself from continually changing and modifying recipes!! Thanks so much. OK - made it again and the we REALLY liked the result. Changes: 1 plum tomato instead of paste, white sugar instead of brown, and used seafood broth instead of chicken - in making the rice and in the soup itself. Added 1/2 Tsp red pepper flakes AND about 1 tsp Bangkok seasoning. I also used dried cilantro (3 tsp). It was a bit spicier the 2nd time and I liked it even more! -- YUUUMY. This will go into regular rotation. BTW it is appx 8 WW plus points if you have 4 large servings.... (!)

[Chef #323355]

So good!! I broiled some pressed and cubes tofu and used veggie broth to make this soup vegan. My hubby's loved it! I did too!