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


Step 1

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.

Step 2

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.

Step 3

Using tongs, divide noodles among bowls. Ladle over soup. Top with Thai basil and chilli. Serve with lime wedges.

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