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1/4 Photos of Shrimp and Butternut Squash in Coconut Milk Broth
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.
Units: US | Metric
Serving Size: 1 (367 g)
Servings Per Recipe: 4
The following items or measurements are not included:
light coconut milk