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Shrimp, Butternut Squash & Coconut Soup & Pickled Shrimp With Cucumber Spears

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Shrimp, Butternut Squash & Coconut Soup & Pickled Shrimp With Cucumber Spears

Ingredients

  • 3 to 5 tablespoons sesame oil
  • 1 pound fresh shrimp, deveined and shelled
  • 2 tablespoons red curry paste
  • 6 cups vegetable stock
  • 2 cups coconut milk
  • 3 cups peeled and cubed butternut squash
  • 2 teasponns chopped lemongrass (soft inner part)
  • zest of one lime
  • 4 scallions, thinly sliced
  • 1 tablespoon fish sauce
  • 1/2 cup fresh peas
  • 8 ounces rice noodles fresh mint for garnish
  • 5 cups water
  • 12 large garlic cloves, thinly sliced
  • 8 bay leaves
  • eight 3-inch-long strips of lemon zest
  • 6 to 8 small dried red chiles
  • 3 tablespoons kosher salt
  • 1/2 cup fresh lemon juice
  • 1/4 cup sugar
  • 3 pounds medium shrimp, shelled and deveined
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Published 2014-09-09 12:31:57 (2 years ago).

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