Soupe Thaï aux crevettes et courge

Soupe Thaï aux crevettes et courge

  • Préparation

    Préparation : 20 minutes

  • Cuisson

    Cuisson : 20 minutes

  • Portions

    Portions : 4 portions



Étapes de préparation

  • In a pot, heat the oil over medium heat. Cook the onion, garlic, ginger and lemongrass for 1 to 2 minutes.

  • Add the red curry paste and continue cooking for 30 seconds, just enough to release the flavour.

  • Add the Butternut squash, Haiku coconut milk and chicken broth. Cover and continue cooking for 15 to 20 minutes until the squash is tender. Remove the stalks of lemongrass.

  • Empty the contents into a mixer or use a potato masher. Mash or blend for 1 minute, until the mixture is smooth.

  • Pour the mixture back into the pot and bring to a boil over medium heat.

  • Add the shrimp and continue cooking for 2 to 3 minutes.

  • Add the baby spinach.

  • Before serving, garnish with coriander leaves.

Recette développée par


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