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Photo of Thai style pumpkin and rice noodle soup by WW

Thai style pumpkin and rice noodle soup

PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
With six spices and herbs and four veggies, this dish not only has oodles of noodles but oodles of flavour too!


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 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

cup(s), leaves

Fresh basil

cup(s), leaves


1 medium, cut into wedges to serve


  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.


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