Ingredients
- 2 tablespoons oil (vegetable oil)
- 2 eschallots, thinly sliced
- 1/4 cup curry paste (Thai red)
- 1 litre low-sodium chicken stock
- 400 grams whole pumpkin (butternut pumpkin, peeled and cut into 2cm pieces)
- 175 grams dried rice vermicelli noodles (1/2 of 350 grams packet dried rice vermicelli noodles
- 800 grams shrimp (medium green prawns, peeled and deveined, tails intact though I would remove)
- 1 can (400 ml) light coconut milk
- 100 grams green beans (trimmed and cut into 3cm lenghts)
- 1 tablespoon lime juice (plus extra lime wedges to serve)
- Fresh Thai basil, to serve
- Sliced red chilli, to serve
How to Make
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Step 1: 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.
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Step 2: 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
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Step 3: 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.
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Step 4: 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.
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Step 5: Using tongs, divide noodles among bowls and then ladle over soup and top with the basil and chilli and serve with lime wedges.
We hope you enjoy this recipe!
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