Thai Shrimp Red Curry Coconut Soup

Servings: 13 cups ● Preparation time: 20 minutes ● Cooking time: 25 minutes ● Medium

This is one of my favorite soups. I love the delicious curry flavor combined with the squash and shrimp. I do not add salt because the fish sauce is already quite salty. Any pepper works in this recipe.

1 can light coconut milk
1 tbsp. fish sauce
5 cups chicken broth or water
1 lb. fresh shrimp, peeled
1 tsp. red-hot chili flakes
1 oz. fresh basil or scallions

1 tbsp. sesame oil
4 cups squash, cubed
1 cup red onion, chopped
1 cup yellow or orange pepper, cubed
2 tbsp. fresh ginger, minced
2 cloves garlic, minced
2 tbsp. red curry paste

1.      In a large wok over medium heat, add sesame oil and sauté the squash, onion, pepper, ginger, garlic. Stir for 5 minutes over medium heat.

2.      Add the curry paste, coconut milk, fish sauce, and broth and simmer for approximately 15 minutes until the squash is cooked through.

3.      Add the shrimp and chili pepper flakes and cook together for 3 to 5 minutes until the shrimp turn pink. Serve in individual bowls, and garnish with fresh basil or scallions. Enjoy!

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