Spicy Thai Curry Pumpkin Noodle Soup
on Feb 29, 2016, Updated Nov 17, 2023
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Creamy soup+ Thai flavors + noodles. Are you drooling yet? This Spicy Thai Curry Pumpkin Noodle soup is a really easy one dish meal that gets ready in 20 minutes and can pass off as fancy and comfort food at the same time!
This spicy thai curry pumpkin noodle soup is warm, creamy, comforting and the perfect thing to help you make the most of winters. Plus it looks fancy enough to serve at a dinner party, but is comfortable enough to slurp away in your pyjamas with some dripping down your chin.
I’m not going to pretend that this is super easy. Because you need pumpkin puree, which is really easy to make but does require some chopping and boiling = effort. I have the process noted below for all those who live in India and can’t buy ready made or canned pumpkin puree. Although, if you ask me, making your own is worth it and will help you take one more step towards eating healthy. It’s small changes like these, which make a big difference.
Quick Walk Through: Spicy Thai Curry Pumpkin Noodle Soup
Reasons Why You’ll Love This Soup
- It’s super delicious, healthy and filling soup that makes for a complete and balancr meal in itself
- You don’t have to cook multiple things for dinner, just this hearty soup is enough
- The entire thing comes together in 30 minutes, making it perfect for a busy weeknight
- You can easily double or halve the quantity
Frequently Asked Questions
Making pumpkin puree at home is not complicated, but it does require a few steps. You need to cut the pumpkin, scrape the seeds, chop, and then roast or boil or the pumpkin pieces before blending it to form the puree. Here’s my favorite recipe on how to make pumpkin puree at home.
Canned pumpkin can be a little difficult to find in India, which is why I started making mine at home. But if you can get your hands on it or live abroad, then you can replace it with canned pumpkin/store-bought pumpkin puree in a pinch. However, I personally prefer making my pumpkin puree from scratch as it gives me the satisfaction of knowing what’s exactly going into it.
Top Tips To Make The Best Thai Curry Pumpkin Noodle Soup
- Even though I have added just mushrooms and bok choy, you can add other veggies such as bell peppers, carrots and onions to make this even more wholesome.
- I use a readymade Thai curry paste from Real Thai to make things faster. It’s easily available both online and in stores.
- You can even make this soup ahead and store in the refrigerator in an airtight container. If stored correctly, this thai curry pumpkin soup stays good for up to 4 days.
- If you are planning to make a larger quantity you can make the soup in advance, but I would recommend adding the noodles just before you’re ready to serve to help maintain the texture.
I love options like these Spicy Thai Curry Pumpkin Noodle Soup because they make life so easy, eliminating the need to cook multiple things to make dinner seem balanced and hearty. Yay for one dish meals that give you more time to watch Netflix! And yay for more Thai curry pumpkin noodle soup!
If you try this out, tag your photos @my_foodstory and let’s be friends on Instagram.
Watch Thai Curry Pumpkin Noodle Soup Recipe Video
Spicy Thai Curry Pumpkin Noodle Soup
Ingredients
- 1 tablespoon Vegetable oil
- 2 tablespoons Thai red curry paste
- 1 cup Shiitake mushrooms, dried (Note 1)
- 2 cups Pumpkin puree, Note 2: How to make Puree
- 1 teaspoon Fish sauce, optional
- 3 cups Vegetable broth, or Water
- 1 1/2 tablespoons Jaggery, or Brown Sugar
- 3/4 cup Thick coconut milk
- 150 grams Noodles
- 1/2 cup Thai basil leaves, Note 3
- Salt , to taste
- Roasted peanuts and Thai Basil for topping
Instructions
- Soak dried shiitake mushrooms in hot water for half an hour.
- Heat oil in a large pot and add thai red curry paste. Saute for 2-3 minutes and add pumpkin puree, fish sauce and 2 1/2 cups broth or water.
- Slice the shiitake mushrooms and add them to the pot along with jaggery and salt. Bring everything to a boil, and simmer for 8-10 minutes.
- In the meanwhile, boil noodles according to package instructions till al dente (cooked but still firm when bitten), strain, wash with cold water and set aside. Washing with cold water stops the cooking process and helps avoid sticky, overcooked noodles.
- Whisk together 1/2 cup broth with 3/4 cup coconut milk and add it to the pot around the 8 minute mark. Simmer for another 5 minutes. Add noodles and basil to the pot and switch off the flame. Cover and let the soup sit for 5-7 minutes before ladling it into bowls.
- Serve hot topped with crushed roasted peanuts and thai basil.
Notes
I just made it- mmmmm! What a wonderful treat for a snowy day in Minnesota. Thank you!
Glad you liked it Mj!
Why does the print version make 10781 servings?
Sorry thats just a technical error that we are trying to fix.
You show a sliced red pepper in the photos, but one isn’t listed in the ingredients. Is that a mistake? If there is a pepper what kind please, there are many.
Hey Jane – those are basically thinly sliced thai chillies, because we love a bit of spice in our food
Can I use canned pumpkin instead of buying a pumpkin and cooking it? this sounds so good!
Absolutely! Canned pumpkin would work just as well. I hope you try it out 🙂
Loved this! I added some ginger, cayanne pepper, and used chicken broth because that’s all I had. It turned out great!
Yay! So glad you enjoyed it – I love the additions you made to it.
How much thai red curry paste is added?
Sorry about missing that out – we added 2 tablespoons thai curry paste. I’ve also updated the recipe.
Any particular kind of noodles? Thank you.
I used flat rice noodles for this recipe, but you can use any kinds. Hope you try this out Laura!
Thank you! I plan to make it this weekend.
Awesome, I hope you like it 🙂
Thanks Esmie 🙂
Wow these dishes look delicious !
Looks like great comfort food…