SLOW COOKER Thai Squash Soup with Shrimp
By Jaya
Rate this recipe
4/5
(1 Votes)
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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