Spicy Thai Pumpkin Noodle Soup Skip to main content

Spicy Thai Pumpkin Noodle Soup

Thai Pumpkin Soup

I came to Thai cooking many years later after mastering Indian cooking, but now I enjoy the vivid and unique hot, sweet and sour fragrances and flavors of Thai soups and curries almost as much. I keep a jar of homemade vegetarian Thai red curry paste on hand in the refrigerator at all times to make putting soups like these together a snap.

Like most of my Thai soups, this soup features mushrooms — mushrooms are a favorite of mine and taste delicious swimming in a spicy coconut milk broth — but also rice noodles for texture and heartiness. Pumpkin purée added to the broth lends sweetness and a depth of flavor to make this soup the kind that your guests will go back for seconds.


Spicy Thai Pumpkin Noodle SoupSpicy Thai Pumpkin Noodle Soup
Recipe by
Cuisine: Thai
Published on July 27, 2017

Simple, sweet and spicy rice noodle and mushroom soup in a delicious and fragrant pumpkin and coconut milk broth

Print this recipePrint this recipe

Ingredients:
  • 1/2 oz (14 g) mixed dried mushrooms
  • 1 tablespoon sesame oil
  • 2 large shallots, chopped
  • 1-inch fresh ginger or galangal, grated or minced
  • 3 tablespoons Thai red curry paste
  • 1 cup fresh shiitake mushrooms, sliced
  • 3 cups vegetable stock
  • 13.5 oz (400 mL) can coconut milk
  • 2 cups unsweetened pumpkin purée
  • 1 tablespoon coconut or brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 cup fresh basil leaves, chopped
  • 2 cups (5.5 oz or 150 g) uncooked rice noodles
  • 1 1/2 teaspoons sea salt, or to taste
  • juice from 2 limes (4 tablespoons)
  • roasted peanuts for garnish
Instructions:
  • Soak the dried mixed mushrooms in 1 cup of hot water for 30 minutes. Drain, reserving the soaking water, and roughly chop. Set aside.
  • Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the shallots to the pan and sauté for a few minutes until translucent. Add the ginger or galangal and sauté for another minute. Now add the red curry paste and stir for another few minutes.
  • Stir in the fresh and soaked mushrooms, vegetable stock, coconut milk, pumpkin purée, sugar, paprika, cumin and half of the basil. Bring to a boil, reduce heat to medium-low, cover, and simmer for 10 minutes until the mushrooms are tender.
  • Now stir in the noodles, lime juice, salt and remaining basil. Turn off the heat, cover, and let sit for 5 to 7 minutes until the noodles are tender. If the soup seems too thick, add some of the reserved mushroom soaking water. Serve hot, garnished with roasted peanuts and some chopped basil if desired.
Makes 6 servings

Thai Noodle Soup

I'm sharing this with Jac's Meat Free Mondays event.

Other Thai soups to enjoy from Lisa's Vegetarian Kitchen:
Thai-Inspired Sweet Potato Kidney Bean Soup
Creamy Thai Coconut Mushroom Soup
Quick and Easy Thai Coconut Soup with Mushrooms and Mixed Vegetables
Thai Red Curry Vegetable Soup

Comments

Popular posts from this blog

The indian grocery store near me. mind blowing facts about it

Easy steps on how to cook asparagus in the microwave

Asparagus is a delicious and nutritious vegetable. It's a great source of fiber, folate, vitamins A, C, E, and K. It's full of antioxidants which are great for the body. This spring vegetable should be a part of any healthy diet.

now you are going to learn easy steps on how to cook asparagus in the microwave No one likes to cook after a long hard day at work but the microwave makes fast and easy work of cooking asparagus. A bit of onion, garlic, lemon juice, and butter enhance the natural flavor of asparagus. This recipe will give you a quick healthy side dish that's super easy to make. Clean up is a breeze when all you need is a microwave.
Ingredients

1 pound fresh asparagus

1 teaspoon kosher salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon lemon juice

1 tablespoon butter (cut into 8 pieces)

RECIPE COURTESY OF ALTON BROWN
Steamed Asparagus
33 Reviews
Level: Easy
Yield: 4 servings
Total: 9 min
Prep: 5 min
Cook: 4 min

Advertisement
Ingredi…

Blueberry Pineapple Smoothie

Adding nuts and dried grain flakes like oats to fruit smoothies makes them not only a quick, simple and tasty breakfast solution but also a nourishing one that will provide you with the protein and fat energy to keep you going in the morning. Blueberries and pineapple are a surprisingly delicious combination of sweetness and tartness, but add any fruits or combination of fruits that suits your morning fancies.


Blueberry Pineapple SmoothieRecipe by Lisa Turner
Published on June 27, 2017

Quick and nourishing blueberry and pineapple smoothie with dried grains and almonds

Ingredients:
1 cup fresh blueberries1 cup pineapple chunks1 cup almond milk1/2 cup coconut water or water as needed1/3 cup quinoa flakes or rolled oats1/3 cup raw almondsice cubes if desired Instructions:
Combine all of the ingredients in a blender and process until smooth. Add more coconut water to achieve desired thickness. Ice cubes may be used for a colder smoothie, or use frozen blueberries instead of fresh ones. Makes…