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.
About This Recipe
A warm and comforting soup is all it takes, to make your dull Winter day better. Isn’t it? A delicious Soup works for me every time I feel a bit low on some gloomy days and my favorite one to make on such days is this, Thai Pumpkin Noodle Soup.
This Asian-inspired dish has all my favorite ingredients, Noodles, Kaffir Lime Leaves, Peanuts, and whatnot? On the top, it is a hot and super yummy soup, at least for me the dull winter night is sorted.
I just want a bowl full of this yummy soup, relishing it inside my blanket with a Christmas movie playing on the TV. Sounds perfect, right?
I sometimes even make it without noodles, when I want something much lighter. But if you are making only this soup for your meals, add some noodles, it makes it delicious and filling. The crunchiness of the peanuts makes it even more interesting.
This Pumpkin Noodle Soup is,
- Warm & comforting
- Super delicious
- Perfect for cold nights
- Loaded with Fall flavours
Want some more comforting soup recipes, then here are some of my absolute favorites that are almost a regular at home, especially in winter
- Tom Kha Soup
- Chinese Hot and Sour Soup
- Tomato Basil Soup
- Clear Chicken Soup
- Butternut Squash Sweet Potato Soup
Pumpkin Puree – Use my Homemade Pumpkin Puree or Canned Puree.
Noodles – I prefer using egg noodles for this soup, as at home everyone prefers it over other noodles. But you can also go for flat noodles or any other noodles of your choice.
Red Curry Paste – You can either use the homemade red curry paste or the store-bought one, the choice is yours. If you are using the homemade one, it will add a better taste and a more refreshing flavor than the store-bought one.
Stock – I have added the vegetable stock to make a vegetarian recipe, but for the meaty flavor, you can also go for Chicken Stock. Want to make Vegetable Stock at home, then you can find it here – Vegetable Stock Recipe.
Oil – You can use any vegetable oil for this recipe. You can also opt for regular olive oil instead, even it works great in this recipe.
Coconut Milk – To add that coconut flavor and a creamy texture, add in some coconut milk. You will need thin coconut milk for this recipe. If you have the thick one, just add in some water in the same to thin it out.
Sauce – To enhance the flavor a little more, add in fish sauce and soy sauce. These two add a delicious umami flavor, which will take this soup a level higher.
For a vegan version, you can use Tamari Sauce instead of Soy Sauce and Fish Sauce.
Red Chillies – Opt for Thai Red Chillies, if they are available to you. It adds an authentic taste to the soup. But if they are not available, you can go for the regular red chilies.
You can adjust the amount of red chillies as per your taste and spice level.
Kaffir Lime Leaves – This is the most important ingredient. It adds a citrusy flavor that enhances the overall taste of the soup. If you can’t find it, you can go for fresh lemon juice instead.
Peanuts – For that added crunch, you will need some roasted and de-skinned peanuts. Add in a little extra for that yummy crunch and taste.
Others – Other than the above-mentioned ingredients, you will need ginger, palm sugar, lemon juice, and coriander leaves.
You can also use galangal instead of ginger if it is readily available. Do not miss out on coriander leaves, as it adds a beautiful color and freshness in this soup.
You can even add in some pan roasted mushrooms on top while serving.
How to make Pumpkin Noodle Soup?
Heat oil in a pan.
Add ginger and red curry paste and fry for about a minute.
Add vegetable stock, pumpkin puree, fish sauce, soy sauce, palm sugar, and lemon juice, and bring the soup to a boil.
Now add cooked noodles and coconut milk. Mix well.
Garnish with coriander, red chilli and crushed peanuts. Serve hot.
This Thai soup is a meal in itself if you are looking for something light and comforting. If you are making it for your Thai brunch, you can serve the soup as a starter with some Thai Red Curry, Thai Green Curry, Jasmine Rice, and Pad Thai Noodles.
You can also serve some Potstickers or Dimsums on the side, with this creamy and hearty soup.
Pumpkin Thai Noodle Soup will last in the fridge for about 2 to 3 days. Store it properly in an airtight container. While reheating, you can add in a little vegetable stock to adjust the consistency of the same.
You can also make the soup and add in some freshly boiled noodles while serving. Top it with your favorite toppings, squeeze some fresh lemon juice, and serve hot.
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Thai Pumpkin Noodle Soup Recipe
- 1 teaspoon Oil
- 1 teaspoon Ginger (Grated)
- 1 tablespoon Red curry paste
- 4 cups Vegetable stock
- 2 cups Pumpkin Puree
- 2 teaspoon Fish Sauce
- 3 teaspoon Soy sauce
- 2 teaspoon Palm Sugar
- 2 tablespoon Lemon juice
- 1 cup Egg noodles (Cooked)
- 2 cups Coconut Milk
- 2 tablespoon Coriander (Chopped)
- 1 Red chilli (Chopped)
- 2 tablespoon 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, fish sauce, soy sauce, palm sugar, and lemon juice and bring the soup to a boil.
- Now add cooked noodles and coconut milk. Mix well.
- Transfer the soup to the serving bowls. Garnish with coriander, red chili, and crushed peanuts. Serve hot.