Thai Noodle Soup with Shrimp & Pumpkin
Servings: 4 / TOTAL TIME: 25 mins
8 oz. Thai rice noodles
1 tbsp. canola oil
1 shallot, chopped
2 garlic cloves, chopped
1 tbsp. grated fresh ginger
2 c. chicken stock
1 (13.5-oz.) can coconut milk
3 c. cubed fresh pumpkin or butternut squash
1 tbsp. Thai roasted red chili paste
1 tsp. dark brown sugar
1 lb. large shrimp, peeled and deveined
1 c. snow peas
2 tbsp. fresh lime juice
1 tbsp. fish sauce
Fresh basil, for serving
Cook noodles according to package directions.
Meanwhile, heat oil in a large saucepan over medium-high heat. Add shallot and garlic and cook, stirring, until fragrant, 1 minute. Add ginger and cook, stirring, until fragrant, 1 minute. Add stock, coconut milk, pumpkin, chili paste, and brown sugar. Bring to a boil, reduce heat and simmer, stirring occasionally, until pumpkin is just tender, 10 to 12 minutes. Stir in shrimp and cook until opaque throughout, 1 to 2 minutes. Stir in snow peas and cook until bright green, 1 minute. Stir in lime juice and fish sauce.
Divide noodles between four serving bowls. Top with soup and basil.