What comes to your mind when you think of a chowder? Is it potatoes, clams, fish, shrimp or cream? I think we can agree that chowder is a chunky, thick soup with potatoes, clams or shrimp, and milk, right? This red curry shrimp chowder has all the characteristics of a classic chowder: Chunky, thick, and creamy. The kabocha squash serves as the potato, while the coconut milk thickens the soup and makes it creamy.
What is kabocha squash?
Kabocha squash, aka Japanese pumpkin, is available during fall and winter. The texture is between a pumpkin and a sweet potato. The dark green rind is edible and softens after it is cooked. There is no need to peel the skin.
How to cut open a kabocha squash?
Kabocha squash is a tough little pumpkin. You want to cork the top and the bottom, then slice it in half. Spoon out the seeds and the stringy bits.
Why Thai red curry?
The Thai red curry is what makes this soup so unique! The curry flavor goes well with both the kabocha squash and shrimp. A little spicy and tangy, this soup will make you want to go for seconds or even thirds!
Red Curry Shrimp Chowder
Ingredients
- ¾ lb tail-on shrimp
- 2 tsp chopped cilantro
- Juice of 1 lime
- 2 tsp minced garlic divided
- 2 tsp oil
- 1 tsp minced ginger
- ½ onion diced
- ¾ lb kabocha squash diced
- 1 ½ tbsp Thai red curry paste
- ¾ cup corn kernels
- 2½ cup chicken broth
- 1 can unsweetened coconut milk
- 1 tbsp fish sauce
- 1 tsp sugar
- Lime wedges
Instructions
- Combine the shrimp, chopped cilantro, 1 tsp of lime juice, and 1 tsp of minced garlic in a bowl. Mix well.
- Heat the oil over medium heat in a pot and sauté the minced ginger and onions for about 3 minutes. Add the remaining minced garlic, kabocha squash, and red curry paste, and cook for a minute, stirring frequently.
- Add the corn kernels, chicken stock, coconut milk, fish sauce, and sugar. Bring the pot to a simmer and cook for 15 minutes or until the kabocha squash is tender.
- Add the shrimp and cook for 2 to 3 minutes. The shrimp are done when they are opaque and pink. Taste and adjust the seasoning with fish sauce or sugar. Turn the heat off and stir in the rest of the lime juice.
- Divide soup into bowls and serve with lime wedges. Squeeze more lime juice over the soup if desired.