Thai pumpkin and prawn soup

Thai pumpkin and prawn soup


All you need is 35 minutes for this quick, easy and delicious soup.

The ingredient of Thai pumpkin and prawn soup

  1. 2 tablespoons vegetable oil
  2. 2 eschalots, thinly sliced
  3. 1/4 cup Thai red curry paste
  4. 1 litre Massel salt reduced chicken style liquid stock
  5. 400g butternut pumpkin, peeled, cut into 2cm pieces
  6. 1/2 x 250g packet dried rice vermicelli noodles
  7. 800g medium green prawns, peeled, deveined (tails intact)
  8. 400ml can light coconut milk
  9. 100g green beans, trimmed, cut into 3cm lengths
  10. 1 tablespoon lime juice, plus extra lime wedges to serve
  11. Fresh Thai basil, to serve
  12. Sliced red chilli, to serve

The instruction how to make Thai pumpkin and prawn soup

  1. Heat oil in a wok over medium heat. Add onion. Stir-fry for 1 to 2 minutes or until just golden. Using a slotted spoon, transfer to a paper towel-lined plate to drain.
  2. Increase heat to medium-high. Add curry paste. Stir-fry for 1 minute or until fragrant. Add stock. Bring to the boil. Add pumpkin. Reduce heat to medium-low. Simmer for 5 minutes. Add noodles. Cook, stirring occasionally, for 3 minutes. Add prawns. Stir to combine. Cook for 4 minutes or until prawns are pink and cooked through. Add coconut milk and beans. Bring to a simmer. Cook for 2 to 3 minutes or until beans are tender and soup is hot. Stir in lime juice.
  3. Using tongs, divide noodles among bowls. Ladle over soup. Top with Thai basil and chilli. Serve with lime wedges.

Nutritions of Thai pumpkin and prawn soup

calories: 451.71 calories
calories: 19.6 grams fat
calories: 8.6 grams saturated fat
calories: 41.4 grams carbohydrates
calories: 28.7 grams protein
calories: 161 milligrams cholesterol
calories: 1509 milligrams sodium
calories: NutritionInformation

You may also like