Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles

Name: Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 6 Servings
Ingredients: 2 teaspoons canola or coconut oil; 1 small yellow onion; 1 clove garlic; 2 teaspoons finely chopped fresh ginger; 2 teaspoons red curry paste; 2 teaspoons light brown sugar; ½ teaspoon salt; 1 medium butternut squash; 4 cups low-sodium chicken broth; 1 (14-ounce) (14-ounce) can coconut milk; 1 pound large shrimp; ¼ cup chopped fresh cilantro; 6-8 ounces brown or white rice noodles; Lime wedges

User Reviews

4.7

81 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
48 mins
Servings
6 Servings
Course
Soup
Cuisine
Indian, American

Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 teaspoons canola or coconut oil
1 small yellow onion chopped
1 clove garlic finely chopped
2 teaspoons finely chopped fresh ginger
2 teaspoons red curry paste more to taste, if needed
2 teaspoons light brown sugar
½ teaspoon salt
1 medium butternut squash peeled and cut into 1-inch pieces, about 4-5 cups
4 cups low-sodium chicken broth
1 (14-ounce) (14-ounce) can coconut milk
1 pound large shrimp peeled and deveined, if needed
¼ cup chopped fresh cilantro
6-8 ounces brown or white rice noodles cooked according to package directions
Lime wedges for serving

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Instructions

In a 4- to 5-quart pot, heat the oil over medium heat until hot and rippling. Add the onion, garlic and ginger. Cook, stirring frequently, until fragrant and the onion is translucent, about 5 minutes. Take care not to let the garlic and ginger burn.
Stir in the curry paste, sugar and salt and cook for 1-2 minutes longer.
Stir in the squash, broth and coconut milk and bring to a boil. Reduce the heat and simmer, partially covered, until the squash is tender, 20 to 25 minutes. Add additional broth during the cooking time if you want the soup more soupy and less thick.
Stir in the shrimp and simmer just until cooked through, about 2 minutes. Stir in the cilantro and add additional salt and/or pepper to taste, if needed. Serve immediately over cooked rice noodles with lime wedges for garnish.

Notes

Chicken: Luci, the kind reader who forwarded me this recipe, says she uses chicken. If doing so, you'll want to allow more time for the chicken to cook in the simmering liquid since it takes longer than shrimp so adjust the recipe accordingly (I haven't tried it personally yet).
Butternut Squash: I often have cubed butternut squash in the freezer and it works great in this recipe; I throw it in frozen and add a few minutes to the simmering time.
Rice Noodles: you can prepare the rice noodles in a separate pot toward the end of the 20-25 minute simmering time. I prefer boiling rice noodles as opposed to soaking them (many brands give both directions) - they only take a few minutes to cook. I rinse them briefly in cold water after draining so they aren't super sticky.

Nutrition Information

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Serving 1 Serving Calories 389kcal (19%) Carbohydrates 45g (15%) Protein 17g (34%) Fat 17g (26%) Saturated Fat 13g (65%) Cholesterol 95mg (32%) Sodium 735mg (31%) Fiber 3g (12%) Sugar 5g (10%)