Thai Pumpkin And Coconut Soup - cooking recipe

Ingredients

4 cups chicken stock
1 lb pumpkin, peeled, deseeded, cut into 1 inch cubes
2 oz laksa paste
3.5 oz rice vermicelli noodles
1 x 14 oz can coconut milk
1 tbsp fish sauce
4 oz beansprouts
None None Basil leaves, to garnish

Preparation

Bring stock to boil in a large saucepan. Add pumpkin and laksa paste, cover and simmer for 4 mins. Add noodles, coconut milk and fish sauce. Simmer for 2-3 mins, until noodles are cooked.
Ladle soup into serving bowls. Top with beansprouts, garnish with basil and serve.