Description
Experience the ultimate weeknight comfort with this vibrant Thai-inspired soup. Combining the velvety sweetness of roasted pumpkin with the aromatic, bold heat of red curry paste, this dish creates a rich and warming broth. Finished with creamy coconut milk and hearty noodles, it is a satisfying, restaurant-quality meal that comes together in mere minutes.
Ingredients
1 tablespoon vegetable oil
2 tablespoons Thai red curry paste
1 cup dried shiitake mushrooms (rehydrated and sliced)
2 cups pumpkin puree
1 teaspoon fish sauce (halal-certified or vegetarian substitute)
3 cups vegetable broth
1 1/2 tablespoons jaggery or brown sugar
3/4 cup thick coconut milk
150 grams rice noodles or egg noodles
1/2 cup fresh Thai basil leaves
Salt to taste
Roasted peanuts for garnish
Extra Thai basil for garnish
Instructions
Soak dried mushrooms in hot water for 30 minutes, then drain and slice into bite-sized pieces.
Heat vegetable oil in a large pot over medium heat.
Add the red curry paste and sauté for 1-2 minutes until aromatic.
Whisk in the pumpkin puree, vegetable broth, and sugar, stirring until well combined.
Bring the mixture to a gentle simmer.
Add the sliced mushrooms and fish sauce, allowing the flavors to meld for 5 minutes.
Stir in the coconut milk and bring to a low simmer (do not boil rapidly).
Cook the noodles separately according to package instructions, then drain.
Divide the cooked noodles into bowls and ladle the hot pumpkin curry broth over them.
Top with fresh Thai basil and roasted peanuts before serving.
Notes
Ensure your red curry paste is free from shrimp paste or non-halal ingredients if strictly following dietary requirements. For a heartier soup, add extra vegetables like bell peppers or baby corn. Store leftovers in an airtight container for up to 3 days, though noodles are best added fresh.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Thai-Fusion
Nutrition
- Serving Size: 1 large bowl
- Calories: 420
- Sugar: 12g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 14g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg