Thai pumpkin pot

Thai pumpkin pot with shrimp and rice noodles.
Ingredients for 4 servings

1 Hokkaido pumpkin (about 1 kg)

2 red onions

2 garlic cloves

1 piece ginger root (about 40 g)

1 stalk lemon grass

2 tablespoons oil

2 tbsp green curry paste

Classic vegetable stock 750 ml (homemade or purchased)

175 ml coconut milk (9% fat)

125 g broad rice noodles

150 g prawns (canned, drained)

1 lime

salt

pepper

1 bunch cilantro

Thai pumpkin pot with shrimp and rice noodles

KITCHEN APPLIANCES
Pot, measuring cup, cutting board, large knife, small knife, spoon, wooden spoons, potato peeler, lemon squeezer, screen

PREPARATION STEPS

Halve pumpkin, remove the seeds, cut peel and in columns. Pumpkin flesh into 2 cm cubes.

Peel onions and slice.

Garlic and ginger, peeled and finely chop.

Lemongrass flat knock back with a knife.

Heat the oil in a heavy saucepan. Onions, garlic, ginger and lemongrass in it saute 3 minutes.

Add the green curry paste and fry well short.

Pumpkin cubes to the pot, pour in broth and coconut milk and bring to a boil. Let cook for 15 minutes. Rice noodles broken into pieces and give after 10 minutes in the pan.

At the end of cooking time, drain the shrimp and heat briefly in the stew

Lime in half and squeeze. Soup with 2 tablespoons lime juice, salt and pepper to taste. Wash and dry cilantro, shake, pluck off leaves, coarsely chop and sprinkle over the soup. Garnished with lemon grass soup as desired and serve.

WHY THIS FOOD IS HEALTHY
Pumpkin contains carotenoids and phytosterols, valuable phytochemicals. The yellow pigment of round vegetables protects the Body against free radicals that attack the cells. Phytosterols decrease elevated cholesterol levels.
For 1 portion: