Thai Squash And Coconut Soup With Shrimp

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4 cups chicken stock

4 cups cubed butternut squashes

1 tbsp vegetable oil

1/2 cup finely chopped sweet red peppers

1/4 cup chopped onions

1/4 cup minced fresh coriander

1 tbsp chopped hot red peppers

1 clove garlic , minced

2 tsp chopped gingerroot

4 tsp fish sauce , (or 3 anchovies, chopped)

1 tsp brown sugar

1/2 tsp pepper

1 can (14 oz/400 mL) coconut milk

1 lb raw medium shrimp , peeled and deveined

1 tbsp lime juice

Coriander sprigs

sliced Hot red pepper , optional

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