Prepare the vegetables and protein as described.
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, water, 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.
The noodles can be cooked now in a separate saucepan while preparing the soup. Follow the packet instructions 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.
After 5 minutes of cooking 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 two until the protein is cooked. Prawns will be done quite quickly.
Season the broth with extra salt if required.
Serve the noodle soup immediately with the noodles, don't forget to squeeze fresh lime over the top!
Store any leftovers in the fridge for up to 3 days. Keep any cooked noodles separate to the liquid. Reheat in a saucepan.