Coconut Soup With Red Kuri Squash And Shrimp

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2 teaspoons sesame oil

1 small onion, diced

2 stalks of lemongrass

1 tablespoon freshly grated ginger

2 garlic cloves, minced

2 cups red kuri squash, peeled and diced (seeds removed)

4 cups seafood stock (or veggie or water)

1 can coconut milk (14 oz)

juice and zest of one lime

2 sprigs of thyme

1 pound medium shrimp (peeled and deveined)

cilantro to serve

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