Pumpkin Prawn Laksa (Serves 2)
1 tbsp oil
100g Thai red curry paste
500ml vegetable stock
400ml can of coconut milk
1 lime, juiced and zested
500g peeled pumpking or butternut squash, chooped into 4cm chunks
2 rice vermicelli noodles
Bunch of coriander
In a large pan over a high heat, cook the oil and Thai red curry paste for one minute.
Vegetable stock, coconut milk and the juice and zest of the lime
Add pumpkin or butternut squash. Simmer for 20 minutes.
Meanwhile, cook vermicelli noodle nests, according to pack instructions. When soft, drain and divide between two bowls.
Add raw prawns to the pumpkin pan to cook for two minutes.
Divide soup between two bowls.
Top with coriander leaves to serve.