Thai Noodle Soup with Shrimp & Pumpkin

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

By Marian Cooper CairnsPublished: Oct 10, 2016

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thai noodle soup with shrimp & pumpkin recipe

Becky Luigart-Stayner

Yields:

4 serving(s)

Cook Time:

15 mins

Total Time:

25 mins

This soup can be made up to two days ahead, but be sure to store the noodles and soup separately. Gently reheat the noodles in the microwave by adding a few splashes of water and covering them with a damp paper towel.

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Ingredients

8 oz. Thai rice noodles
1 Tbsp. canola oil
1 shallot, chopped
2 garlic cloves, chopped
1 Tbsp. grated fresh ginger
2 cups chicken stock
1 (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

Directions

1. Step 1Cook noodles according to package directions.
2. 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.
3. Step 3Divide noodles between four serving bowls. Top with soup and basil.

PER SERVING: protein: 21 g; fat: 26 g; carbohydrate: 65 g; fiber: 3 g; sodium: 1,432 mg; cholesterol: 143 mg; calories: 567.

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