Thai Pumpkin Noodle Soup is a heartwarming, delicious soup perfect for cold climates and especially winters. Made using simple ingredients and a mix of sauces, it is nutritious, filling and a great option when hunger strikes.
This Asian inspired soup looks and tastes scrumptious. Instead of the vegetable stock, even chicken stock can be used for a more meaty flavor. Thai soups are very famous, both in the country and beyond. The freshness is loved by everyone and especially kids.
For more inspiration on the other varieties of soups that can be rustled up, try the Clear Chicken Soup. Here is how to make Thai Pumpkin Noodle Soup.
Here is how to make Pumpkin Puree
Thai Pumpkin Noodle Soup
- 1 tsp Oil
- 1 tsp Ginger (Grated)
- 1 tbsp Red curry paste
- 4 cups Vegetable stock
- 2 cups Pumpkin Puree
- 2 cups Coconut Milk
- 2 tsp Fish Sauce
- 3 tsp Soy sauce
- 2 tsp Palm Sugar
- 1 cup Egg noodles (Cooked)
- 2 tbsp Lemon juice
- 2 tbsp Coriander (Chopped)
- 1 Red chilli (Chopped)
- 2 Kaffir Lime leaves (Chopped)
- 2 tbsp Roasted peanuts (Crushed)
- Heat oil in a pan.
- Add ginger and red curry paste and fry for about a minute.
- Add vegetable stock, pumpkin puree, coconut milk, fish sauce, soy sauce, palm sugar, noodles and lemon juice and bring the soup to a boil.
- Let it simmer for another 5 minutes.
- Pass the soup through a soup strainer if you like silky smooth soup.
- Transfer the soup in serving bowls.
- Garnish with coriander, red chilli and crushed peanuts.
- Serve hot.