Thai Shrimp and Squash Soup Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Yellow onions | 2 , diced | |
| Finley minced garlic | 2 Tablespoon | |
| Thai curry powder | 3 Teaspoon | |
| Chinese ginger powder/Regular ground ginger | 3 Teaspoon | |
| Turmeric | 1⁄2 Teaspoon | |
| Serrano chili | 1⁄2 , seeded | |
| Lemongrass pieces | 2 , lightly bruised in a mortar with a pestle (each about 3 inches long) | |
| Chicken stock | 4 Cup (64 tbs) | |
| Fish sauce | 3 Tablespoon | |
| Butternut squash | 1 1⁄2 Pound, cut into 1/2-inch cubes (peeled) | |
| Coconut milk | 2 Cup (32 tbs) | |
| Green beans | 1⁄2 Pound, cut into 1-inch pieces (trimmed) | |
| Medium shrimp | 1 1⁄2 Pound (peeled and deveined) | |
| Thai basil/Regular basil | 1 Teaspoon, cut into thin strips (for garnish) | |
| Lime wedges | 8 (use more if needed) |
Nutrition Facts
Serving size
Calories 382 Calories from Fat 187
% Daily Value*
Total Fat 22 g33.7%
Saturated Fat 14.7 g73.5%
Trans Fat 0 g
Cholesterol 221.1 mg73.7%
Sodium 1224.1 mg51%
Total Carbohydrates 29 g9.5%
Dietary Fiber 5.8 g23.2%
Sugars 8.3 g
Protein 22 g44.1%
Vitamin A 182.1% Vitamin C 39.7%
Calcium 13.9% Iron 16.9%
*Based on a 2000 Calorie diet
Directions
Add the butternut squash, cover and cook until the squash is tender when pierced with a knife, 5 to 7 minutes. Add the coconut milk and green beans, cover and cook until the beans are tender, about 5 minutes. Add the shrimp and cook until opaque, 3 to 5 minutes.
Remove the pot from the heat. Remove the chili, lemongrass and Kaffir lime leaf and discard. Ladle the soup into warmed bowls and garnish with basil and lime wedges. Serve immediately. Serves 8 to 10.
Chef
