Thai Pumpkin Soup and Shrimp
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 35 min |
| Total: | 1 h |
servings
Recipe ingredients
- 1 in. (2.5 cm) fresh ginger, peeled and sliced fine
- 1 Tbsp. (15 mL) lime zest
- 3 garlic cloves, sliced fine
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- 1 - 2 hot red peppers, sliced fine or red pepper strips
- 2 cups (500 mL) Irresistibles Life Smart chicken broth*
- 1 3-lb (1.5-kg) pumpkin, cubed
- 2 cups (500 mL) coconut milk
- As needed cooked tail-on shrimp
- 1 hot pepper or red pepper, cut into thin strips
Preparation
In the food processor, pulse ginger, lime zest and garlic into a paste.
Heat oil in a pot over medium heat; add paste and peppers and cook, stirring, for 2 - 3 minutes.
Add chicken broth; bring to a boil and simmer for 5 – 10 minutes. Strain broth.
Pour strained chicken broth into a large pot. Add cubed pumpkin and bring to a boil. Cook over medium heat until pumpkin is tender. Food processor, spread the mixture to obtain a creamy texture.
Pour the mixture into a large pot, add coconut milk and return to a simmering boil.
Meanwhile, lightly fry the shrimp.
Just before serving, add shrimp and strips of pepper to taste.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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