Serves 4

2tsp vegetable oil
1tbsp grated ginger
1 large red chilli, sliced
1 star anise
1 stalk lemongrass, finely chopped
6 cups (21/2 pints) chicken stock
350g (12oz) pumpkin, cut into small slices
375g (13oz) fresh egg noodles
300g (10oz) pork fillet, sliced
1/4 cup basil leaves

2tsp vegetable oil
1tbsp grated ginger
1 large red chilli, sliced
1 star anise
1 stalk lemongrass, finely chopped
6 cups (21/2 pints) chicken stock
350g (12oz) pumpkin, cut into small slices
375g (13oz) fresh egg noodles
300g (10oz) pork fillet, sliced
1/4 cup basil leaves

Place a large saucepan over high heat. Add the oil, ginger, chilli, star anise, lemongrass and stock and bring to a simmer. Cover and simmer for 5 minutes. Add the pumpkin, cover and simmer for 4 minutes. Pour boiling water over the noodles and allow to stand for 3 minutes before draining. Add the pork to the soup and cook, stirring, for 3 minutes or until tender. Stir through the basil leaves. To serve, place the noodles in bowls and pour over the soup.

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