To make the soup, heat the saute pan/saucepan on medium-low heat. Add the oil and and fry the paste in the oil. Cook for a minute or so until fragrant. Add the stock, mushrooms, pumpkin and protein (not seafood - add this towards the end). Place the lid on the pan, bring to a boil and then reduce the heat to a simmer.Boil a full kettle of water - this is going to be used to heat the noodle bowls just before adding the soup and noodles for serving. This will keep the noodles nice and hot during your meal! The noodles can be cooked now in a separate saucepan while preparing the soup. Follow the packet instructions, but also remember you want them slightly undercooked/al dente because they will keep cooking in the soup. Drain and set aside when done. If using zucchini noodles, they don't need to be cooked - just add them to the soup just before serving. Once the noodles are ready and you're almost ready to serve the soup, pour the boiled water from the kettle into your empty noodle bowls and let sit while you quickly finish the soup.
After 5 minutes of simmering the soup, bring the temperature up to a gentle boil. Add snow peas, shredded cabbage, edamame and seafood (if using). Cook for only another minute or so until the protein is cooked. Prawns will be done quite quickly.
Taste and season the soup with extra salt if required. Carefully empty the noodle bowls of the boiled water.
Add your prepared noodles to the bowls and then ladle the soup - with protein and vegetables - over the top,. Squeeze fresh lime over the top or serve the lime cheeks at the table.
Store any leftovers in the fridge for up to 3 days. Keep any cooked noodles separate to the liquid for storage. Reheat the soup in a saucepan.