Name: Coconut Curry Soup with Shrimp and Butternut Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Asian-American
Ingredients: 2 teaspoons canola oil; 1/2 small yellow onion, chopped; 1 clove garlic, minced; 2 teaspoons ginger paste; 2 teaspoons red curry paste; 2 teaspoons light brown sugar; 1/2 teaspoon salt, plus more as needed; Pepper, to taste; 1 medium butternut squash, peeled and cut into 1-inch pieces; 4 cups low-sodium chicken broth; 14 ounce can coconut milk; 1 pound large shrimp, peeled and deveined; 1/4 cup chopped fresh cilantro; 6-8 ounces rice noodles; Lime wedges, for serving

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COCONUT CURRY SOUP WITH SHRIMP AND BUTTERNUT SQUASH – This delightful soup is served over rice noodles and topped with fresh lime juice. It’s quick, flavorful, and anything but boring.

Coconut Curry Soup with Shrimp and Butternut Squash is the cure for the same old weeknight soup. It’s minimal prep time, maximum taste.

Serving it over rice noodles and topping with fresh lime juice is an absolute must. It really brings the soup to the next level. I pretty much love anything with cilantro, lime and coconut.

The recipe calls for large shrimp. I use frozen shrimp that has already been peeled and deveined. I thaw it in the fridge the night before, bring it out once I’m ready to cook, and inspect each one to double check it’s ready to add to the soup.

Leftovers can be stored in the fridge for 2-3 days and warmed up as needed. I recommend storing the rice noodles and soup separately and assembling when you’re ready to warm everything up.

Here’s what you need to make Coconut Curry Soup with Shrimp and Butternut Squash…

Canola oil
Yellow onion
Garlic
Ginger paste
Red curry paste
Light brown sugar
Salt
Pepper
Butternut squash
Low-sodium chicken broth
Coconut milk
Large shrimp
Fresh cilantro
Rice noodles
Lime wedges

Coconut Curry Soup with Shrimp and Butternut Squash

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

COCONUT CURRY SOUP WITH SHRIMP AND BUTTERNUT SQUASH - This delightful soup is served over rice noodles and topped with fresh lime juice. It's quick, flavorful, and anything but boring.

Ingredients

2 teaspoons canola oil
1/2 small yellow onion, chopped
1 clove garlic, minced
2 teaspoons ginger paste
2 teaspoons red curry paste
2 teaspoons light brown sugar
1/2 teaspoon salt, plus more as needed
Pepper, to taste
1 medium butternut squash, peeled and cut into 1-inch pieces
4 cups low-sodium chicken broth
14 ounce can coconut milk
1 pound large shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
6-8 ounces rice noodles
Lime wedges, for serving

Instructions

Heat the canola oil in a large stock pot over medium heat.
Add the onion, cook until translucent, about 1-2 minutes.
Add the garlic and ginger paste. Stir and cook for about 30 seconds to 1 minute, careful not to burn the garlic.
Add the curry paste, sugar, and salt. Stir and cook for about 1 minute.
Add the butternut squash, chicken broth, and coconut milk. Bring to a boil.
Reduce the heat to a simmer. Cook partially covered for 20-25 mintues, until the butternut squash is tender.
While the soup is simmering, cook rice noodles according to package directions.
Add the shrimp to the soup. Cook for about 2 minutes, until fully cooked.
Add the cilantro, stir to combine.
Add salt and pepper to taste, stir to combine.
Serve in individual bowls over rice noodles with lime wedges on the side.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 536Total Fat: 19gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 160mgSodium: 1034mgCarbohydrates: 67gFiber: 4gSugar: 3gProtein: 26g

Nutritional information is provided as a courtesy and is only an estimate.