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Editors' Pick

Shrimp and Butternut Squash in Coconut Milk Broth

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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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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