Recipe

Spicy Thai Pumpkin Noodle Coconut Soup Recipe

Add Step-by-Step Photos	Omshivs / All my dishes 2 years, 5 months ago I LOVE this soup!! Though it's more like a meal in a bowl. The bean sprouts just add to the texture. Lovely! :) Prep:15m Cook:40m Servings:4	Omshivs
	vegetarian vegan thai easy

Does this look good? Yeah! / Nope

Fans

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Ingredients

17og (6oz) rice noodles

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

4 tblspn olive oil

1/2-1 tspn dried chili flakes

400g (14oz) can unsweetened coconut milk

75g (21/2oz) coconut cream

450ml (15fl oz) vegetable stock

2 tblsps light soy sauce

2 tspn soft brown sugar

75g (21/2oz) bean sprouts

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

salt, pepper

coriander (cilantro) to garnish

Directions

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

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.

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.

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.

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

Scatter the coriander over the top'

Enjoy!! :)

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