Name: Thai Noodle Soup with Shrimp & Pumpkin
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 8 oz. Thai rice noodles; 1 tbsp. canola oil; 1 shallot, chopped; 2 garlic cloves, chopped; 1 tbsp. grated fresh ginger; 2 c. chicken stock; 1 (13.5-oz.) can coconut milk; 3 c. 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 c. snow peas; 2 tbsp. fresh lime juice; 1 tbsp. fish sauce; Fresh basil, for serving

Step 1Cook noodles according to package directions.

Step 2Meanwhile, 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.

Step 3Divide noodles between four serving bowls. Top with soup and basil.

Thai Noodle Soup with Shrimp & Pumpkin

Ingredients

Directions

Recipe Headquarters