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."
 
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photo by Diana Yen photo by Diana Yen
photo by Diana Yen
photo by Diana Yen photo by Diana Yen
photo by Diana Yen photo by Diana Yen
photo by PaulaG photo by PaulaG
photo by Andyrain photo by Andyrain
Ready In:
30mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • 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.
  • Serve!

Questions & Replies

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  1. Sangeetha M.
    Can this be frozen for later use?
     
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Reviews

  1. sillyjodes
    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!
     
  2. 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. :)
     
  3. Tasha P.
    Very good and simple. I normally hate the taste of the red pepper but it mixed nicely with the other flavors to make a basic curry flavor. I added garlic and ginger and more rice.
     
  4. Lora F.
    This was amazing! Doesn't need any tweaks but since I only had powdered coconut milk I made due with that! Dang good & can't wait to make it for others! Might have to double the recipe. Yummy!
     
  5. whtbxrmom
    I left the shrimp whole, as my daughter isn't always a fan. I thought it would be easier for her to pick out. I had to use white rice and dried cilantro because that is what I had on hand. Otherwise, I followed the recipe.
     
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Tweaks

  1. candnpi
    I made it on my husband's birthday and we loved it! Added sauteed onion and ginger as someone suggested. I spooned some Jasmine rice in bowls and ladled the shrimp mixture over, then topped with a bit more rice. The cilantro is a must! Thanks for this recipe. I'm going to try it with tofu instead of shrimp.
     
  2. 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.... (!)
     
  3. Mauimaidenchef
    This was delicious.Very simple to prepare, with healthy ingredients. I added 2 tsp brwn sugar instead of 1.5, cut back a little on the lime juice, and it was perfect. Has a Thai taste to it.
     

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