Shrimp and Butternut Squash in Coconut Milk Broth
30 mins (prep 10, cooking 20)
13 ingredients
4 servings
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.

Categories:  pasta,-rice-and-grains , beginner-cook , fruit , rice , coconut , shrimp , thai , nuts , soups-&-stews , appetizer , time-to-make , asian , <-30-mins , easy , shellfish , seafood , squash , vegetable ,
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Serving Size (188.83 g)
Servings 4
Amount per Serving
Calories 80.62 Calories from Fat 2.79
% Daily Value *
Total Fat 0.31g 1.89%
Saturated Fat 0.04g 0.87%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 590.44mg 98.41%
Total Carbohydrate 19.68g 26.23%
Dietary Fiber 3.71 g 59.35%
Sugars 7.18 g %
Protein 1.88g 15.02%
Vitamin A 14464.86IU% Vitamin C 100.92mg%
Calcium 63.71mg% Iron 1.17mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fat-free, low-sodium chicken broth, crushed red pepper flakes, fresh ground black pepper, light coconut milk, large shrimp, cooked basmati rice, fresh lime juice, minced fresh cilantro