Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles
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Mel's Kitchen Cafe · by Mel★ 4.7 (27)

Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles

NUTRITION · PER SERVING48M COOK
CAL 23%·PRO 47%
CARBS 47G41% OF CAL
7G FIBER0G ADDED0G INTRINSIC28G OTHER13G TOTAL SUGAR
FAT 23G45% OF CAL
15G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Butternut squash and coconut curry soup with shrimp and rice noodles combines creamy coconut milk with warming curry spices and tender shrimp. A complete, satisfying soup course or light main.

mainthaisoupshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 teaspoons canola or coconut oil
  • 1 small yellow onion (chopped)
  • 1 clove garlic (finely chopped)
  • 2 teaspoons finely chopped fresh ginger
  • 2 teaspoons red curry paste (more to taste, if needed)
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon salt
  • 1 medium butternut squash (peeled and cut into 1-inch pieces, about 4-5 cups)
  • 4 cups low-sodium chicken broth
  • 1 (14-ounce) can coconut milk
  • 1 pound large shrimp (peeled and deveined, if needed)
  • 1/4 cup chopped fresh cilantro
  • 6-8 ounces brown or white rice noodles (cooked according to package directions)
  • Lime wedges (for serving)
PREP
20M
SODIUM
1218MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.