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This soup can be made up to two days ahead, but be sure to store the noodles and soup separately. Gently reheat the noodles in the microwave by adding a few splashes of water and covering them with a damp paper towel.
Ingredients
- 8 oz.
Thai rice noodles
- 1 Tbsp.
canola oil
- 1
shallot, chopped
- 2
garlic cloves, chopped
- 1 Tbsp.
grated fresh ginger
- 2 cups
chicken stock
- 1
(13.5-oz.) can coconut milk
- 3 cups
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 cup
snow peas
- 2 Tbsp.
fresh lime juice
- 1 Tbsp.
fish sauce
Fresh basil, for serving
Directions
- Step 1Cook noodles according to package directions.
- Step 2Meanwhile, 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.
- Step 3Divide noodles between four serving bowls. Top with soup and basil.
PER SERVING: protein: 21 g; fat: 26 g; carbohydrate: 65 g; fiber: 3 g; sodium: 1,432 mg; cholesterol: 143 mg; calories: 567.
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