February 23, 2018
Comfort Food, Soups/Stews, Beans,
Shellfish, Shrimp, Vegetables, Pumpkin , Thai, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Green Beans, Spicy more
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"From Super Food Ideas July '17."
Heat oil in a wok over medium heat and add onion and stir-fry for 1 to 2 minutes or until just golden and using a slotted spoon, transfer to a paper towel lined plate to train.
Increase heat to medium-high and add curry paste and stir-fry for 1 minutes or until fragrant and add the stock and bring to the boil
Add the pumpkin, reduce heat to medium-low and simmer for 5 minutes and then add noodles, and cook, stirring occasionally, for 3 minutes and then add the prawns and stir to combine and cook for 4 minutes or until prawns are pink and cook through.
Add coconut milk and beans and bring to a simmer and cook for 2 to 3 minutes or until beans are tender and soup is hot and stir in lime juice.
Using tongs, divide noodles among bowls and then ladle over soup and top with the basil and chilli and serve with lime wedges.
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