This is a variation of a soup recipe I found on the Whole Foods recipe site, yet wanted to make it a little different. This soup came out really nice and velvety, and although I really added extra heat, I will, add even more next time I make it. I used already cubed butternut squash that is sold at Whole foods and then “light” coconut milk and nonfat organic chicken broth with some red Thai curry paste as the base. I cooked the prawn separately and added them in at the end, but next time I make this I think I will add cubed chicken breast cooked ahead as well. This dish can definitely tolerate more protein than the original recipe I was working with. Also depending on your own personal tastes, play around with the garlic, red chili paste, and chili flakes to your specific likes.
I love Thai food in general, but it tasted especially good during chemo. The heat and the spices kind of cover up that chemical flavor in your mouth, and soups were, for whatever reason, much easier to eat than whole foods.
- aprox 3 to 4 cups of cubed butternut squash
- 1 small yellow onion
- 3 cloves of garlic finely chopped and used generously for soup base and shrimp stir fry
- 3 teaspoons finely chopped ginger
- 3 teaspoons red curry paste (more to taste if you like… I like super spicy myself)
- 2 teaspoons light brown sugar
- 1/2 teaspoon sea salt
- 3 cups non fat chicken broth
- 1 (14 ounce) can of light coconut milk
- Red chili flakes (as desired…. I like lots because I love spicy food)
- 1 lb medium shrimp, peeled and deveined
- optional: 1 chicken breast pre cooked 1 inch cubed
- 1/4 cup chopped fresh cilantro
- Lime wedges
1. Take the butternut squash cubes and mix with a bit of olive oil and salt/pepper, and roast in oven @ 425 degrees for about 20 to 25 minutes. You want it cooked enough to bring out the flavor, but not browned. Pull from oven set aside.
2. Heat oil in a large soup pot, oer medium high heat. Add onion, garlic, and ginger. Cook, stirring frequently, until “fragrant”, and the onion is translucent, about 5 to 7 minutes. Stir in curry past (more if you want it spicier), sugar, and salt, stir and cook about a minute or two longer.
3. Stir in the roasted squash, broth and coconut milk and bring to a low boil. Reduce heat and simmer until squash is tender, 10 to 15 minutes.
4. Take the soup, and pureed in batches in high speed blender and return to soup pot.
5. In stir fry pan, heat oil with garlic and some chili flakes to stir fry shrimp in batches until done.
6. Take shrimp and if using optional cubed chicken, add to the soup base
7. Ladle into soup bowls, and sprinkle with the chopped cilantro and lime wedges
Nutrition per 17 oz serving: 250 calories, 60 from fat, 23 grams of protein, 26 grams of carbohydrates, 175 of cholesterol, 480 of sodium