Kabocha squash with vegetarian shrimp soup. The thinner the faster it cooks if you are in a hurry. Turn the heat off, add the chorizo back to the pan, stir to incorporate, and cover to stay warm while you finish preparing the soup. There are many ways to prepare the traditional squash soup.
Instead of using cow milk, we are going to use full-fat coconut milk.
Coconut milk is great for baking, curry, oatmeal, smoothies, and also soups.
Combine broth, garlic, onions, and squash in a large pot and bring to a boil over medium heat.
You can have Kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Kabocha squash with vegetarian shrimp soup
- It's 1 of kabocha squash.
- It's 1 packages of vegetarian shrimp (get at asian store).
- You need 1 packages of ngo gai (get at asian store).
- You need 1 of cube of sup chay (vegetarian soup bullion).
The soup is topped with fresh scallions and cilantro. Serve with jasmine rice and a small bowl of fish sauce and chopped Thai chiles. Add the tomatoes and cook for another minute. The key ingredient is cinnamon which gives it a unique flavor.
Kabocha squash with vegetarian shrimp soup instructions
- In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high...
- Shave skin off kabocha, and slice 1/4" thick. The thinner the faster it cooks if you are in a hurry. Add to boiling pot..
- Dice vegetarian shrimp and add to boiling pot..
- Scoop out suds to keep broth clear..
- Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done..
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TXS's Style Kabocha and Kale Baked. This Red Curry Kabocha Squash Soup has the most wonderful pairing of Thai red curry and sweet, creamy kabocha squash. This recipe is vegan, oil-free, full of flavour and easy to make with simple, everyday ingredients. If you are in a hurry, cut the squash open and scoop out the seeds. Add a little water to the bottom of the dish.
