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Spicy Thai Pumpkin Noodle coconut Soup Recipe

  • 4servings
  • 40minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, E
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 17og (6oz) rice noodles

  2. 675g (11/2lb) pumpkin , peeled and cut into bitesize chunks

  3. 4 tblspn olive oil

  4. 1/2-1 tspn dried chili flakes

  5. 400g (14oz) can unsweetened coconut milk

  6. 75g (21/2oz) coconut cream

  7. 450ml (15fl oz) vegetable stock

  8. 2 tblsps light soy sauce

  9. 2 tspn soft brown sugar

  10. 75g (21/2oz) bean sprouts

  11. 75g (21/2oz) carrots , cut into thin strips

  12. salt , pepper

  13. coriander ( cilantro ) to garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220'/425'f/gas 7.

  2. Prepare the rice noodles according to the packet instructions. Put the pumpkin into a roasting dish, drizzle 2 tablespoons olive oil over it and season. Roast for 40 mins or until tender.

  3. While the pumpkin is roasting, heat remaining oil in a frying pan. Add chili flakes and saute over a moderate heat for about 2 mins.

  4. Add the coconut milk, coconut cream and vegetable stock. Simmer gently, stirring, until the cream has dissolved. Stir in soy sauce and sugar. Season well. Mix in bean sprouts and carrots. Simmer for a further minute. Add the rice noodles and warm them through.

  5. Divide the chunks of pumpkin between 4 serving bowls and pour the soup over them.

  6. Scatter the coriander over the top'

  7. Enjoy!! :)

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