Created by ellie on September 14, 2015
Step 1: In a saucepan over medium heat heat 1 tablespoon of the oil and add the garlic and ginger, cook stirring for a few minutes or until soft. Stir in the coconut milk, stock and syrup (if using) and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Season with salt and pepper and keep warm.
Step 2: In a skillet heat the remaining oil over high heat.
Step 3: Season the shrimp with salt and pepper and add to the skillet; cook turning until cooked through (3-5 minutes). Transfer shrimp to a plate and then return the skillet to heat. Add the squash and cook, tossing frequently until tender (3-5 minutes). Remove from heat and season with salt and pepper.
Step 4: Spoon the broth into 4 serving bowls along with the shrimp and squash. Garnish with the chile, basil and cilantro and served with the lime wedges.