Vegan Pumpkin, Galangal and Coconut Soup

Name: Vegan Pumpkin, Galangal and Coconut Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1/4 small pumpkin, roughly 50g-60g, peeled and sliced into rough 2cm by 2 cm pieces (squash can be used instead); 8 Thai Shallots, peeled and slightly bruised in a pestle; 1 head pak choi, tough stem removed and the leaved sliced in half lengthways; 2 green birds eye chillies, bruised in a pestle; 1 teaspoon Thai Taste chopped kaffir lime leaves; 2 sticks lemongrass, chopped into 2 cm long pieces and bruised in a pestle; 10g, galangal, peeled and chopped into 2 cm long pieces and bruised in a pestle; 2 coriander roots, cleaned, washed and bruised in a pestle; ½ teaspoon coarse sea salt; 2-3 tablespoons Thai Taste soy sauce; 200ml vegetable stock; 1 tablespoon Thai Taste Tamarind paste; 300ml Thai Taste coconut milk; 100g, Thai Taste rice vermicelli noodles, submerged under boiling water and left soaking for 10 minutes until soft, then refreshed under cold water; 10g, Thai sweet basil (normal basil will do); 1 lime, juiced