Shrimp and Butternut Squash in Coconut Milk Broth |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
3/4 cup fat-free low-sodium chicken broth |
1 1/2 teaspoons brown sugar |
1 teaspoon salt |
2 teaspoons tomato paste |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon fresh ground black pepper |
1 (14 ounce) can light coconut milk |
2 cups butternut squash, 3/4-inch cubes |
1 cup red bell pepper, julienned |
1 lb large shrimp, peeled, deveined and halved lengthwise |
2 cups hot cooked basmati rice |
1/4 cup fresh lime juice |
3 tablespoons minced fresh cilantro |
Directions:
1. 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. Stir in squash and bell peppers.
3. Bring to a boil.
4. Reduce heat and simmer for about 10 minutes or until squash is tender.
5. Stir in shrimp.
6. Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
7. Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
8. Serve!
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