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.