Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles
User Reviews
4.7
Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles
Description
The recipe begins by sautéing onion, garlic, and ginger in oil to build an aromatic base. Red curry paste, brown sugar, and salt are added for spice and balance. Diced butternut squash is then combined with chicken broth and coconut milk, simmering until the squash is tender and the soup is creamy from the coconut milk. Shrimp is added last to cook just until opaque, maintaining its tenderness.
The soup is served over cooked brown or white rice noodles and garnished with chopped fresh cilantro and lime wedges. The curry exhibits layers of spice from the paste, sweetness from the squash, richness from coconut milk, and brightness from lime. The noodles absorb the flavorful broth, rounding out the dish's texture.
Adaptations noted include substituting chicken for shrimp with longer cooking times. Using frozen cubed butternut squash can save preparation time, with slight adjustments in simmering duration. Rice noodles are best boiled and rinsed to prevent stickiness before serving.
Ingredients
- 2 teaspoons canola oil or coconut oil
- 1 small yellow onion chopped
- 1 clove garlic finely chopped
- 2 teaspoons ginger finely chopped, fresh
- 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 chicken broth low-sodium
- 1 (14-ounce) (14-ounce) can coconut milk
- 1 pound Shrimp peeled and deveined, if needed, large
- ¼ cup cilantro chopped, fresh
- 6-8 ounces brown rice noodles cooked according to package directions, or white rice noodles
- lime for serving, wedges
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 can be used instead of shrimp but requires longer cooking time in the simmering broth.
- Frozen cubed butternut squash works well; add extra simmering time when using frozen.
- Cook rice noodles by boiling rather than soaking to achieve better texture, rinsing briefly after draining to reduce stickiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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