Thai style pumpkin and rice noodle soup
8
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
With six spices and herbs and four veggies, this dish not only has oodles of noodles but oodles of flavour too!
Ingredients
Dry rice noodles
200 g
Red curry paste
2 tbs
Light canned coconut milk
½ cup(s), (125ml)
Vegetable stock
2 cup(s), (500ml)
Brown sugar
2 tsp
Lime juice
2 tbs
Soy sauce
2 tsp
Butternut pumpkin
800 g, cut into 3cm pieces
Green string beans
200 g, (snake), cut into 6cm lengths
Choy sum
1 bunch(es), chopped
Bean sprouts
1 cup(s), (80g)
Fresh red chilli
1 whole, deseeded, thinly sliced
Fresh coriander
⅓ cup(s), leaves
Fresh basil
⅓ cup(s), leaves
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Prepare noodles following packet instructions or until just tender. Drain. Divide among serving bowls.
2
Heat a large saucepan over medium heat. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock, 2 cups (500ml) water, sugar, juice, soy sauce and pumpkin. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until pumpkin is almost tender.
3
Add beans and cook for 5 minutes or until tender. Add choy sum and cook for 2 minutes or until tender. Ladle soup over noodles. Top with sprouts, chilli, coriander and basil and serve with lime wedges.
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