Shrimp and Pumpkin Thai Noodles


This soup is a soothing comfort food when the weather turns colder.  Squash and pumpkin are rich sources of the antioxidant beta-carotene, which give them their orange color. Feel free to substitute other types of vegetables like sweet potato, mushrooms, bell pepper or zucchini. However you make it, you’ll have your family and friends asking for seconds of this delicious, nutritious Thai noodle soup.

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Cook Time: 30 Minutes

Serves: 4

What you get:

  • 8 oz Thai Rice Noodles
  • 1 Shallot
  • 1 Garlic Head
  • 1 Knob of Fresh Ginger
  • 1 carton of Chicken Stock
  • 1 can Unsweetened Coconut Milk
  • 1 package of cubed pumpkin or butternut squash
  • Thai Roasted Red Chili Paste
  • 1 lb Shrimp, Peeled and Deveined
  • 1 cup Snow Peas
  • 1  Lime
  • Gluten Free Fish Sauce
  • 1 package of Fresh Basil

What you need:

  • Avocado or Olive Oil
  • 1 tsp Brown sugar

Allergens: Fish, Coconut, Garlic

See Recipe


Additional information


Milk Free, Wheat Free, Gluten Free, Sesame Free, Peanuts Free, Tree Nuts Free, Egg Free, Egg White Free, Dairy Free, Soy Free, Celery Free, Molluscs Free, Mustard Free, Sulphur dioxide and sulphites Free, Nightshades Free, Legume Free, Corn Free


Gluten Free, Fertility, Postpartum

Specialty Diets

Gluten Free, Diary Free, Soy Free, Pescatarian, High Carb, High Fiber, Postpartum, Anti-inflammatory


Per serving: 394 calories,, 15g fat, 45g carbohydrates, 652g of sodium, 3g fiber, 4g sugar, 18g protein


Thai rice noodles, avocado oil, shallot, garlic cloves, ginger, chicken stock, coconut milk, pumpkin or butternut squash, Thai roasted red chili paste, dark brown sugar, large shrimp, snow peas, fresh lime juice, gluten free fish sauce, basil


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