Thai Noodle Soup with Shrimp & Pumpkin

Thai Noodle Soup with Shrimp & Pumpkin

Ingredients

  • 8 oz. Thai rice noodles
  • 1 tbsp. canola oil
  • shallot, chopped ( a type of onion, use google for image reference )
  • garlic cloves, chopped
  • 1 tbsp. grated fresh ginger
  • 2 cups. chicken stock
  • (13.5-oz.) can coconut milk
  • 3 cups. cubed fresh pumpkin or butternut squash
  • 1 tbsp. Thai roasted red chili paste
  • 1 tsp. dark brown sugar
  • 1 lb. large shrimp, peeled and deveined
  • 1 cup. snow peas
  • 2 tbsp. fresh lime juice
  • 1 tbsp. fish sauce
  • Fresh basil, for serving

 

 

Method

  1. Cook noodles according to package directions.
  2. Meanwhile, heat oil in a large saucepan over medium-high heat. Add shallot and garlic and cook, stirring, until fragrant, 1 minute. Add ginger and cook, stirring, until fragrant, 1 minute. Add stock, coconut milk, pumpkin, chili paste, and brown sugar. Bring to a boil, reduce heat and simmer, stirring occasionally, until pumpkin is just tender, 10 to 12 minutes. Stir in shrimp and cook until opaque throughout, 1 to 2 minutes. Stir in snow peas and cook until bright green, 1 minute. Stir in lime juice and fish sauce.
  3. Divide noodles between four serving bowls. Top with soup and basil.