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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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!