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Thai Noodle Soup with Shrimp & Pumpkin

11/30/2018, noon
Servings: 4 / TOTAL TIME: 25 mins INGREDIENTS 8 oz. Thai rice noodles 1 tbsp. canola oil 1 shallot, chopped ...

Servings: 4 / TOTAL TIME: 25 mins

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

DIRECTIONS

  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.