Thai Shrimp And Squash Soup
This aromatic Thai-inspired shrimp and butternut squash curry soup is a flavorful and comforting dish that is perfect for warming up on a chilly day. The combination of spices, creamy coconut milk, and tender shrimp make this soup a delightful and satisfying meal. Garnish with fresh basil and a squeeze of lime for a pop of brightness.Serve this soup to your family or guests for a delicious and memorable dining experience.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 2 yellow onions, diced
- 2 Tbs. finely minced garlic
- 3 tsp. Thai curry powder
- 3 tsp. Chinese ginger powder or regular ground
- ginger
- 1/2 tsp. turmeric
- 1/2 serrano chili, seeded
- 2 pieces lemongrass, each about 3 inches long,
- lightly bruised in a mortar with a pestle
- 1 Kaffir lime leaf (optional)
- 4 cups chicken stock
- 3 Tbs. fish sauce
- 1 1/2 lb. butternut squash, peeled and cut into
- 1/2-inch cubes
- 2 cups coconut milk
- 1/2 lb. green beans, trimmed and cut into
- 1-inch pieces
- 1 1/2 lb. medium shrimp, peeled and deveined
- Thai or regular basil, cut into thin strips, for
- garnish
- Lime wedges for garnish
Instructions
- In a large pot over medium heat, warm the olive oil. Add the onions and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic, curry powder, ginger powder, turmeric, chili, lemongrass and makrut lime leaf and cook, stirring frequently so the ingredients do not burn, about 3 minutes. Add the stock and fish sauce, cover the pot and simmer for 5 minutes.
- 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 makrut lime leaf and discard. Ladle the soup into warmed bowls and garnish with basil and lime wedges. Serve immediately. Serves 8 to 10.
- Williams-Sonoma Kitchen
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