Similar to an unripe mango or green papaya, julienned squash has a slightly “green” flavor that pairs well with the classic Thai flavors in this quick, brothy dish.
Featured in: Why I Love It: Summer Squash
- 3 tbsp. coconut or vegetable oil
- 2 garlic cloves, minced
- 1 (2-inch) piece ginger, peeled and minced
- 1 cup coconut milk
- 1 cup vegetable or shrimp stock
- 1 tbsp. cane syrup (optional)
- Kosher salt and freshly ground black pepper
- 8 jumbo shrimp, head and shell on
- 2 1⁄2 lb. summer squash or zucchini, or a mix of both, trimmed and julienned
- 1 red Fresno chile, stemmed and thinly sliced
- Basil and cilantro leaves, to garnish
- Lime wedges, for serving
- In a small saucepan, heat 1 tablespoon of the coconut oil over medium. Add the garlic and ginger and cook, stirring, until soft, 2 minutes. Stir in the coconut milk, stock, and syrup, and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Season the broth with salt and pepper and keep warm.
- In a large skillet, heat the remaining 2 tablespoons coconut oil over high. Season the shrimp with salt and pepper, then add to the skillet and cook, flipping once, until just cooked through, 3 minutes. Transfer the shrimp to a plate and then return the skillet to the heat. Add the squash and cook, tossing frequently, until just tender, 3 to 4 minutes. Remove the squash from the heat and season with salt and pepper.
- Spoon the broth into 4 serving bowls along with the squash and shrimp. Garnish with the chile, basil, and cilantro, and serve with lime wedges.