Shrimp and Butternut Squash in Coconut Milk Broth

Savor this Thai-inspired soup, with a base of creamy coconut milk, rich butternut squash, a hint of spicy peppers and succulent shrimp.

Ingredients

• ¾ cup fat-free low-sodium chicken broth
• 1 ½ tsp of brown sugar
• 1 tsp of salt
• 2 tsp of tomato paste
• ¼ tsp of crushed red pepper flakes
• ¼ tsp of fresh ground black pepper
• 1 can light coconut milk
• 2 cups butternut squash, 3/4-inch cubes
• 1 cup red bell pepper, julienned
• 1 lb large shrimp, peeled, deveined and halved lengthwise
• 2 cups hot cooked basmati rice
• ¼ cup fresh lime juice
• 3 tbsp of minced fresh cilantro

Directions:

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

Stir in squash and bell peppers

Bring to a boil

Reduce heat and simmer for about 10 minutes or until squash is tender

Stir in shrimp

Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally

Stir in rice, lime juice, and cilantro

Heat for 2 minutes

Serve immediately