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Lemongrass Curry Kabocha Squash Soup
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
Vietnamese
Servings
2-3
Enjoy the vibrant flavors of spring with our Vietnamese Lemongrass Curry Kabocha Soup topped with Zesty Minced Shrimp! This recipe creates a nuanced blend from the creamy sweetness of kabocha squash to complex savory notes from our lemongrass curry. Topped with crunchy fried shallots, fresh cilantro, and a squeeze of lime, it’s the perfect dish to refresh your palate this season. Recipe Source: Sylvia Nguyen from Nguyen Food Stall.
Ingredients
- 1 Kabocha squash
-
1 jar Red Boat Vietnamese Lemongrass Curry
- 2 cups vegetable broth (alternative: chicken or beef broth)
- 1 cup coconut milk
- 1 tbsp neutral oil
-
300g raw shrimp, peeled, deveined, and minced
- 1 shallot, minced
- 3 garlic cloves, minced
-
1 tbsp Red Boat fish sauce
- 1 tsp sugar
- 1 tsp paprika
- Black pepper, to taste
- Fried shallots
- Crushed peanuts
- Chopped cilantro
- Lime juice
For the soup
For the shrimp
Toppings
Directions
Peel the kabocha squash and cut into small pieces.
- Fill a large pot with water and bring to a boil. Add the kabocha squash and cook for about 10 minutes, or until the squash is soft.
- Drain the squash and transfer it to a blender. Add the vegetable broth and blend until smooth.
Transfer the pureed squash back into the pot. Add in the jar of Red Boat Vietnamese Lemongrass curry and coconut milk. Stir well!
Bring to a simmer over medium-low heat and cook for 5 minutes. Remove from heat and set aside.
Now to cook the minced shrimp, heat the oil in a pan over medium heat.
- Add the minced shallot and garlic. Sauté until aromatic.
- Add the minced shrimp along with the fish sauce, sugar, paprika, and black pepper. Cook for 3-4 minutes or until the shrimp is cooked through.
Assemble the soup. Ladle the kabocha soup into bowls.
- Add the sautéed minced shrimp on top.
- Garnish with fried shallots, crushed peanuts, chopped cilantro, and a squeeze of lime juice.
