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

• 2 tbsp vegetable oil
• 2 eschalots thinly sliced
• 1 4 cup thai red curry paste
• 1 litre massel salt reduced chicken style liquid stock
• 400g butternut pumpkin peeled cut into 2cm pieces
• 1 2 x 250g packet dried rice vermicelli noodles
• 800g medium green prawns peeled deveined tails intact
• 400ml can light coconut milk
• 100g green beans trimmed cut into 3cm lengths
• 1 tbsp lime juice plus extra lime wedges to serve
• fresh thai basil to serve
• sliced red chilli to serve

The Instruction of thai pumpkin and prawn soup

• 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
• 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
• 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

fatContent: 451 71 calories
saturatedFatContent: 19 6 grams fat
carbohydrateContent: 8 6 grams saturated fat
sugarContent: 41 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 28 7 grams protein
sodiumContent: 161 milligrams cholesterol

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