Ingredients
-
3/4
-
1 1/2
-
1
-
2
-
1/4
-
1/4
-
1
-
2
-
1
-
1
-
-
-
-
-
Directions
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.,Can this be frozen for later use?,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.
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Steps
|
1
Done
|
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. |
|
2
Done
|
Stir in Squash and Bell Peppers. |
|
3
Done
|
Bring to a Boil. |
|
4
Done
|
Reduce Heat and Simmer For About 10 Minutes or Until Squash Is Tender. |
|
5
Done
|
Stir in Shrimp. |
|
6
Done
|
Bring to a Boil and Cook For About 1-2 Minutes or Until Shrimp Are Done; Stirring Occasionally. |
|
7
Done
|
Stir in Rice, Lime Juice, and Cilantro. Heat For 2 Minutes. |
|
8
Done
|
Serve! |
