Thai Squash and Coconut Soup with Shrimp

By á-1230

Ingredients

• 4 cups chicken stock
• 4 cups cubed butternut sqash
• 1 tbsp vegetable oil
• 1/2 cup finely chopped sweet red peppers
• 1/4 cup chopped onions
• 1/4 cup minced fresh corriander
• 1 tbsp chopped hot red pepper
• 1 clove garlic minced
• 2 tsp chopped gingerroot
• 1 tsp brown sugar
• 1/2 tsp pepper
• 1 can (14 0z) coconut milk
• 1 lb raw shrimp

Details

Servings 6

Preparation

Step 1

In Dutch oven, bring squash and stock to boil. Let simmer about 20 minutes until tender.
*Meanwhile, in large skillet, heat oil over meduim heat. Add sweet red pepper, onion, minced corriander, chopped hot pepper, arlic and ginger, saute until onion starts to brown. (about 10 minutes)
*Add sugar, and pepper and cook another 30 seconds.
*Transfer all this to the stock pot with the squash. Let cook for another 5 minutes.
*When cool, blend mixture and pour into saucepan.
When ready to serve, add coconut milk and shrimp. Bring to boil until shrimp are pink.