Thai Pumpkin Noodle Soup Recipe
Servings: 8 people
Calories: 188kcal
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.
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Ingredients
- 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
Instructions
- 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.
Notes
You can make this soup with green curry paste as well.
Instead of pumpkin, butternut squash or kabocha squash also works great.
Nutrition
Calories: 188kcal | Carbohydrates: 14g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 4mg | Sodium: 739mg | Potassium: 324mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10158IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 3mg