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.
- 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
- 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.
- Stir in squash and bell peppers.
- Bring to a boil.
- Reduce heat and simmer for about 10 minutes or until squash is tender.
- Stir in shrimp.
- Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
- Stir in rice, lime juice, and cilantro. Heat for 2 minutes.