Nothing warms your bones faster than curry noodle soup. And, The Wandering Matilda's pumpkin and carrot penang curry noodle soup is one of the most satisfying, slurpilicious dishes we've come across in a long, long time. So good in fact, we reckon it's the best in the world.
This recipe will use up that last bit of curry paste you have in the fridge as well as those noodles that you don't have quite enough of to make a full dish. It's exactly what cold nights need.
Roughly chop the onion, garlic, ginger, coriander root, pumpkin and carrot then leave on your bench. Heat a glug of oil in a large pot and add the onion, garlic, ginger and coriander roots. Saute over a low heat until translucent then add the penang curry paste and continue to cook for a further 5 minutes or until you can start to smell the curry.
Add the pumpkin, carrot, coconut milk and chicken stock and bring to a boil. Reduce to a simmer then leave for 20 minutes or until the carrots are soft. Using a handheld blender or food processor, puree until smooth. You may want to season with a little salt.
Cook your rice noodles as per the packet instructions then place a small handful in your serving bowl and cover with the soup. Top with the coriander leaves, chopped peanuts and limes.