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SLOW COOKER Thai Squash Soup with Shrimp

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Ingredients

  • 1 lemongrass stalk, (optional)
  • 4 cups cubed peeled butternut squash
  • 1 can coconut milk
  • 2 cups sodium-reduced chicken stock
  • 1 tbsp Thai red curry paste 1
  • 6 thin slices gingerroot
  • 1-1/2 tsp fish sauce (or 1/2 tsp/2 mL salt)
  • 1/4 tsp packed brown sugar
  • 1 lb large raw shrimp , peeled and
  • 2 tbsp thinly sliced fresh mint or basil

Details

Servings 4

Preparation

Step 1

If using lemongrass, hit with top of knife blade along stalk to bruise; cut into 1-inch (2.5 cm) lengths.

In slow cooker, combine squash, coconut milk, chicken stock, curry paste, ginger, lemongrass (if using), fish sauce and brown sugar. Cover and cook on low for 4 to 6 hours or until squash is tender. Discard ginger and lemongrass.

Using whisk, mash and stir squash to make smooth soup.

Stir in shrimp; cover and cook on high for about 15 minutes or until shrimp are pink. Stir in mint.

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