Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Thai Shrimp and Squash Soup



Posts : 17752
Thanked : 874
Join date : 2013-01-12

Thai Shrimp and Squash Soup

Post by Lobo on Tue 02 Feb 2016, 7:34 pm

Thai Shrimp and Squash Soup

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8
An aromatic herb used throughout Southeast Asia, lemongrass resembles a green onion in shape and has long, thin, gray-green leaves. Kaffir lime leaves, from the Kaffir lime tree, have a distinctive shape: They are attached in pairs, end to end. Both of these ingredients can be found in well-stocked supermarkets or Asian markets.

  • Printer Friendly Version

  • 69


  • 2 Tbs. olive oil
  • 2 yellow onions, diced
  • 2 Tbs. finely minced garlic
  • 3 tsp. Thai curry powder
  • 3 tsp. Chinese ginger powder or regular ground
  • 1/2 tsp. turmeric
  • 1/2 serrano chili, seeded
  • 2 pieces lemongrass, each about 3 inches long,
      lightly bruised in a mortar with a pestle
  • 1 Kaffir lime leaf (optional)
  • 4 cups chicken stock
  • 3 Tbs. fish sauce
  • 1 1/2 lb. butternut squash, peeled and cut into
      1/2-inch cubes
  • 2 cups coconut milk
  • 1/2 lb. green beans, trimmed and cut into
      1-inch pieces
  • 1 1/2 lb. medium shrimp, peeled and deveined
  • Thai or regular basil, cut into thin strips, for
  • Lime wedges for garnish

Wine Pairing

This pairs well with crisp, light-bodied white wines like the Al-Cantàra Occhi Di Ciumi, Sicilia from our Wine Club.


In a large pot over medium heat, warm the olive oil. Add the onions and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic, curry powder, ginger powder, turmeric, chili, lemongrass and Kaffir lime leaf and cook, stirring frequently so the ingredients do not burn, about 3 minutes. Add the stock and fish sauce, cover the pot and simmer for 5 minutes.

Add the butternut squash, cover and cook until the squash is tender when pierced with a knife, 5 to 7 minutes. Add the coconut milk and green beans, cover and cook until the beans are tender, about 5 minutes. Add the shrimp and cook until opaque, 3 to 5 minutes.

Remove the pot from the heat. Remove the chili, lemongrass and Kaffir lime leaf and discard. Ladle the soup into warmed bowls and garnish with basil and lime wedges. Serve immediately. Serves 8 to 10.

Williams-Sonoma Kitchen

Related Tips

  • All About Winter Squash >
  • Spice

    Current date/time is Sat 03 Dec 2016, 3:35 am