Shrimp, Butternut Squash & Coconut Soup & Pickled Shrimp with Cucumber Spears
- 3 to 5 tablespoons sesame oil
- 1 pound fresh shrimp, deveined and shelled
- 2 tablespoons red curry paste
- 6 cups vegetable stock
- 2 cups coconut milk
- 3 cups peeled and cubed butternut squash
- 2 teasponns chopped lemongrass (soft inner part)
- zest of one lime
- 4 scallions, thinly sliced
- 1 tablespoon fish sauce
- 1/2 cup fresh peas
- 8 ounces rice noodles fresh mint for garnish
- 5 cups water
- 12 large garlic cloves, thinly sliced
- 8 bay leaves
- Eight 3-inch-long strips of lemon zest
- 6 to 8 small dried red chiles
- 3 tablespoons kosher salt
- 1/2 cup fresh lemon juice
- 1/4 cup sugar
- 3 pounds medium shrimp, shelled and deveined
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaves (8)
- Butternut squash (3 cups)
- Lemon, zest (8 3-inch-long strips)
- Lime, zest of (1)
- Peas, fresh (1/2 cup)
- Red chiles, small dried (6)
- Rice noodles fresh mint (8 ounces)
- Scallions (4)
- Teasponns chopped lemongrass (2)
- Seafood
- Shrimp, fresh (1 pound)
- Shrimp, medium (3 pounds)
- Canned Goods
- Coconut milk (2 cups)
Vegetable stock (6 cups)
- Condiments
- Fish sauce (1 tablespoon)
- Cooking & Baking
- Garlic cloves, large (12)
- Kosher salt (3 tablespoons)
- Sesame oil (3 tablespoons)
- Sugar (1/4 cup)
- Pasta & Grains
- Red curry paste (2 tablespoons)
- Drinks
- Lemon juice, fresh (1/2 cup)
- Water (5 cups)
Preparation
Read recipe preparation on tarteletteblog.com
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Recipe Stats
Published May 24, 2012 (9 months ago).
135 people saved this recipe.
