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Photo of Thai style pumpkin and rice noodle soup by WW

Thai style pumpkin and rice noodle soup

8
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.

Notes

TIP: You can use green beans instead of snake beans.

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