Saturday, October 20, 2012

Massaman Curry Shrimp and Squash Soup

It's been a while since I last made thai food... or soup for that matter, so this new recipe was long overdue! It's perfect for a cold night, super filling, and surprisingly low-cal. Not to mention, it uses some of my favorite ingredients: butternut squash, purple cauliflower, shrimp... it's basically just a giant bowl of goodness... wondering what it is? Massaman curry soup! I made this with a friend one night, so this recipe actually serves 2, so if you're flying solo, feel free to reserve the other half for lunch or just cut the recipe in half.

To make Tiny Tummy's Shrimpy, Squashy Massaman Curry Soup, you will need:

2t massaman curry paste
1.5 cup vegetable stock
1/2 cup flax milk (or almond milk or coconut milk etc.)
3/4 cup peeled/cubed butternut squash (I microwaved mine for about 15 minutes to soften the cubes)
3/4 cup cauliflower florets (if you're feeling frisky, you can even use purple cauliflower like I did!)
lime zest to taste
1 scallion chopped
1/2 t chopped lemongrass
1/8 cup peas
8oz shrimp (I used frozen shrimp and it was perfectly fine!)
1 pack miracle noodles
optional: 1t diced jalepeno for some heat, and any other veggies you may want!

To prepare, add vegetable stock and massaman curry paste to a pot on medium-high heat and stir until paste has dissolved. Allow this to heat up and blend together a bit. Then, add the rest of the ingredients, with the exception of the noodles, and allow to simmer until the soup is fragrant (I let mine simmer about 20 minutes, but to allow all of the flavors to really blend, you could let it simmer longer). Finally, add the noodles and cook for an additional minute or so, just until the noodles have warmed. Ladle away, and you're good to go!

Feelin' Frisky? If you prefer a thicker soup, try pureeing/mashing some of the butternut squash and mixing the puree into the broth. This will act as a thickener in place of the usual carb-dense flour or cornstarch!

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