3/4 cup fat-free low-sodium chicken broth
1 1/2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons tomato paste
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1 (14 ounce) can light coconut milk
2 cups butternut squash, 3/4-inch cubes
1 cup red bell peppers, julienned
1 lb large shrimp, peeled, deveined and halved lengthwise
2 cups hot cooked basmati rice
1/4 cup fresh lime juice
3 tablespoons minced fresh cilantro

Procedures :
1. Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk. 2. Stir in squash and bell peppers. 3. Bring to a boil. 4. Reduce heat and simmer for about 10 minutes or until squash is tender. 5. Stir in shrimp. 6. Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally. 7. Stir in rice, lime juice, and cilantro. Heat for 2 minutes. 8. Serve!
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Category : Soups

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