Thai Pumpkin and Chilli Noodle Soup

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Thai Pumpkin and Chilli Noodle Soup

Thai Pumpkin and Chilli Noodle Soup

 

Ingredients:

  • 1/2 medium pumpkin about 500 gr cut into 1 or 2 inch chunks (you can peel it if you can be bothered, I didn’t)
  • 1/2 onion chopped
  • 2 cloves garlic chopped
  • 1 or 2 tbsp thai yellow curry paste (you can use red if it is what you have)
  • 1 tbsp ginger paste
  • 1 tsp lemongrass paste (or a lemongrass stalk bruised)
  • 2 or 3 lime leaves thinly sliced (or lime zest from 1/2 lime)
  • 1 red chilli finely chopped
  • 1/2 tsp turmeric
  • 1 litre veg stock
  • 1 tbsp soy sauce
  • a handful of fresh coriander chopped (plus leaves for garnish)
  • lime wedges to squeeze over
  • salt or fish sauce
  • 150 gr noodles cooked according to packet instructions

Directions:

Fry the onion in a large pan over a medium high heat for a few minutes until translucent then add the garlic, chilli and the rest of the spices & pastes up to and including turmeric. Stir to combine for a minute then add the veg stock, soy sauce, tumble in the pumpkin chunks and bring to he boil. Season with salt (or fish sauce) put the lid on, turn the heat to medium low and cook for about 20 minutes(or maybe longer) until the pumpkin is really tender.

Meanwhile cook the noodles according to the packet instructions, drain, rinse under cold water and cover with a lid. When the pumpkin is really soft turn off the heat and put your stick blender in the saucepan and carefully blend until smooth- ish. (you don’t want to get hot orange soup all over your kitchen!). Stir in the chopped coriander and taste for seasoning. Ladle the soup into warmed bowls then place a pile of the cooked warm noodles in the centre garnish with coriander leaves & lime wedges to squeeze over.

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