Name: Asian Noodle Soup with Pumpkin and Shrimp
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 Servings
Cuisine: Asian
Ingredients: 300 g Frozen shrimp; 600 g Butternut squash; 2 tbsp Oil; to taste Salt; to taste Pepper; 1 piece Onion; 400 g Rice ribbon noodles; 2 tbsp Laksa paste; 1 tbsp Curry; 600 ml Chicken broth; 400 ml Coconut milk; 2 tbsp Fish sauce; 2 tsp Sugar; 4 Stiele Coriander; 1 piece Organic lime

This Asian noodle soup with pumpkin and shrimp is more than just a recipe for me; it is a culinary journey that combines flavors from different cultures. I was inspired by Malaysian Laksa, a spicy coconut soup that I got to know during a trip through Southeast Asia. I wanted to combine these exotic flavors with seasonal ingredients from my region, and this is how this autumnal variant with butternut squash was created. The butternut squash plays a central role in this soup. Its light sweetness and creamy texture form a wonderful contrast to the spiciness of the laksa paste and curry. The shrimp bring a maritime note and a pleasant firmness to the dish. The rice noodles provide the necessary satiety and perfectly absorb the flavors of the broth. Coriander and lime are essential for the freshness and vibrancy of the soup. They balance the heavy flavors and give the dish a tangy note. The fish sauce, often underestimated, is a key ingredient that gives the soup depth and umami. The preparation with the Thermomix® is very simple. Chopping the onion and sautéing the spices are effortless. It is important to sauté the laksa paste and curry well so that their flavors can fully develop. Make sure to fry the shrimp separately in the pan, as they can quickly become tough in the Thermomix®. Baking the pumpkin in the oven gives it a slightly caramelized aroma that additionally enriches the soup. If you don't have time, you can also cook the pumpkin in the Thermomix®, but the result in the oven is tastier. When heating the pumpkin and shrimp in the Thermomix®, the reverse direction is important so that the ingredients are not crushed. For a vegetarian or vegan version, you can replace the shrimp with tofu or tempeh. Make sure to fry the tofu or tempeh well before adding it to the soup to give it more flavor. Instead of chicken broth, you can use vegetable broth. For a vegan version of the fish sauce, there are algae-based alternatives available in stores. Feel free to experiment with other vegetables such as carrots, peppers or zucchini. If you like it spicier, you can add chili. Serve the soup in deep bowls and garnish generously with fresh coriander and lime wedges. A dollop of yogurt or sour cream (for the non-vegan version) can soften the spiciness and make the soup creamier. Fresh baguette or naan bread goes perfectly as a side dish to soak up the delicious broth. The soup can be prepared well in advance. You can bake the pumpkin cubes the day before and sauté the onions with the spices. The soup itself can also be cooked the day before and stored in the refrigerator. However, the rice noodles should only be prepared shortly before serving, as they will otherwise stick together. Stored in the refrigerator, the soup will keep for about 2-3 days.

Asian Noodle Soup with Pumpkin and Shrimp

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Description

Ingredients (15 ingredients)

Preparation (8 steps)

Prepare pumpkin

Chop onion

Sauté onion

Fry shrimp

Sauté paste and curry

Cook soup

Add pumpkin and shrimp

Season and serve

Finished cooking? Great! 🎉

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