Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Thai Pumpkin Noodle Soup Recipe
Course:
Soup
Cuisine:
Thai
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
8
people
Calories:
188
kcal
Author:
Neha Mathur
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.
Print Recipe
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:
188
kcal
|
Carbohydrates:
14
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
11
g
|
Cholesterol:
4
mg
|
Sodium:
739
mg
|
Potassium:
324
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
10158
IU
|
Vitamin C:
15
mg
|
Calcium:
38
mg
|
Iron:
3
mg