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.

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Steps

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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.

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Stir in squash and bell peppers.

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Bring to a boil.

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

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Stir in shrimp.

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

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Stirring occasionally.

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Stir in rice , lime juice , and cilantro.

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Heat for 2 minutes.

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Serve !.

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Ingredients

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fat-free low-sodium chicken broth, brown sugar, salt, tomato paste, crushed red pepper flakes, fresh ground black pepper, light coconut milk, butternut squash, red bell pepper, large shrimp, cooked basmati rice, fresh lime juice, fresh cilantro