Shrimp and Butternut Squash in Coconut Milk Broth

Total Time
30mins
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition

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!
Most Helpful

5 5

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!

5 5

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. :)

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.... (!)