Thia Pumpkin & Prawn Soup Recipe

Name: Thia Pumpkin & Prawn Soup Recipe
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

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A fragrant Thai-style pumpkin & prawn soup, simmered in coconut milk and lime juice. Served with noodles, basil & chilli, it's a delicious meal!

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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