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🍽️ Thai Pumpkin Stew

341 kcal · 30 min · 4 servings

Ingredients

• 1 kg Hokkaido pumpkin (1 Hokkaido pumpkin)
• 2 red onions
• 2 garlic cloves
• 40 g ginger (1 piece)
• 1 stalk lemongrass
• 2 tbsp oil
• 2 tbsp green curry paste
• 750 ml classic vegetable broth
• 175 ml coconut milk (9 % fat)
• 125 g wide rice noodles
• 150 g deep-sea shrimp (can, drained weight)
• 1 lime
• salt
• pepper
• 1 bunch cilantro

Instructions

1. 1. Cut the pumpkin in half and remove the seeds and pulp.
2. 2. Peel off the outer skin of the pumpkin.
3. 3. Cut the pumpkin flesh into 2 cm cubes.
4. 4. Peel the onions.
5. 5. Cut the onions into wedges.
6. 6. Peel the garlic.
7. 7. Peel the ginger.
8. 8. Finely chop the garlic and ginger.
9. 9. Flatten the lemongrass with the flat side of a knife.
10. 10. Heat the oil in a heavy pot.
11. 11. Add the onions, garlic, ginger, and lemongrass to the pot.
12. 12. Sauté the ingredients for 3 minutes.
13. 13. Add the green curry paste.
14. 14. Sauté the curry paste briefly.
15. 15. Add the pumpkin cubes to the pot.
16. 16. Pour in the broth and coconut milk.
17. 17. Bring the mixture to a boil.
18. 18. Let the stew simmer for 15 minutes.
19. 19. Break the rice noodles into small pieces.
20. 20. Add the rice noodles to the pot after 10 minutes of cooking.
21. 21. Drain the shrimp.
22. 22. Warm the shrimp briefly in the stew at the end of the cooking time.
23. 23. Cut the lime in half.
24. 24. Squeeze the juice from the lime.
25. 25. Add 2 tablespoons of lime juice to the soup.
26. 26. Season the soup with salt and pepper.
27. 27. Wash the coriander.
28. 28. Shake the coriander dry.
29. 29. Pluck the coriander leaves off the stems.
30. 30. Chop the coriander leaves roughly.
31. 31. Sprinkle the coriander leaves over the soup.
32. 32. Serve the soup garnished with lemongrass if desired.

Nutrition per serving

• kcal: 341
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 42 g