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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A lovely spicy/sweet soup. This recipe was given to me by a friend at work. Ingredients:
1 medium onion, chopped |
2 garlic cloves, crushed |
1 tablespoon oil |
2 tablespoons thai red curry paste (i use mussaman) |
1 kg pumpkin |
500 ml chicken stock |
200 g vermicelli rice noodles |
300 ml coconut milk |
Directions:
1. Dice pumpkin and cook it in the chicken stock until soft.
2. In a separate pan, sauté onion in oil until transparent.
3. Add garlic and red curry paste and stir while cooking another minute or two.
4. Combine the onion/curry mix and the cooked pumpkin and puree.
5. Pour boiling water over the vermicelli noodles and let stand for about 5 minute.
6. Drain the noodles and add to the pumpkin puree.
7. Serve garnished with coriander.
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