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Thai Pumpkin Soup and Shrimp https://www.metro.ca/userfiles/image/recipes/potage-thai-citrouille-crevettes-6528.jpg PT25M PT35M PT1H00M
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.
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1 fresh ginger, peeled and sliced fine 1 Tbsp. (15 mL) lime zest 3 garlic cloves, sliced fine 1 Tbsp. (15 mL) extra virgin olive oil 1-2 hot red peppers, sliced fine or red pepper strips 2 cups (500 mL) chicken broth 3 lb (1 1/2 kg) pumpkin, cubed 2 cups (500 mL) coconut milk sufficient quantity, cooked tail-on shrimp 1 hot pepper or red pepper, cut into thin strips
Thai Pumpkin Soup and Shrimp

Thai Pumpkin Soup and Shrimp

Rate this recipe
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4
servings
0:25
Preparation
0:35
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    fresh ginger, peeled and sliced fine
  • 1 Tbsp.
    (15 mL)
    lime zest
  • 3
    garlic cloves, sliced fine
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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  • 1-2
    hot red peppers, sliced fine or red pepper strips
  • 2 cups
    (500 mL)
    chicken broth
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  • 3 lb
    (1 1/2 kg)
    pumpkin, cubed
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  • 2 cups
    (500 mL)
    coconut milk

  • sufficient quantity, cooked tail-on shrimp
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  • 1
    hot pepper or red pepper, cut into thin strips
Imprimer ma sélection

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.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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