I came to Thai cooking many years later after mastering Indian cooking, but now I enjoy the vivid and unique hot, sweet and sour fragrances and flavors of Thai soups and curries almost as much. I keep a jar of homemade vegetarian Thai red curry paste on hand in the refrigerator at all times to make putting soups like these together a snap.
Like most of my Thai soups, this soup features mushrooms — mushrooms are a favorite of mine and taste delicious swimming in a spicy coconut milk broth — but also rice noodles for texture and heartiness. Pumpkin purée added to the broth lends sweetness and a depth of flavor to make this soup the kind that your guests will go back for seconds.
|Spicy Thai Pumpkin Noodle Soup
|Recipe by Lisa Turner
Published on July 27, 2017
Simple, sweet and spicy rice noodle and mushroom soup in a delicious and fragrant pumpkin and coconut milk broth
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- 1/2 oz (14 g) mixed dried mushrooms
- 1 tablespoon sesame oil
- 2 large shallots, chopped
- 1-inch fresh ginger or galangal, grated or minced
- 3 tablespoons Thai red curry paste
- 1 cup fresh shiitake mushrooms, sliced
- 3 cups vegetable stock
- 13.5 oz (400 mL) can coconut milk
- 2 cups unsweetened pumpkin purée
- 1 tablespoon coconut or brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 cup fresh basil leaves, chopped
- 2 cups (5.5 oz or 150 g) uncooked rice noodles
- 1 1/2 teaspoons sea salt, or to taste
- juice from 2 limes (4 tablespoons)
- roasted peanuts for garnish
Soak the dried mixed mushrooms in 1 cup of hot water for 30 minutes. Drain, reserving the soaking water, and roughly chop. Set aside.
Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the shallots to the pan and sauté for a few minutes until translucent. Add the ginger or galangal and sauté for another minute. Now add the red curry paste and stir for another few minutes.
Stir in the fresh and soaked mushrooms, vegetable stock, coconut milk, pumpkin purée, sugar, paprika, cumin and half of the basil. Bring to a boil, reduce heat to medium-low, cover, and simmer for 10 minutes until the mushrooms are tender.
Now stir in the noodles, lime juice, salt and remaining basil. Turn off the heat, cover, and let sit for 5 to 7 minutes until the noodles are tender. If the soup seems too thick, add some of the reserved mushroom soaking water. Serve hot, garnished with roasted peanuts and some chopped basil if desired.
Makes 6 servings
I’m sharing this with Jac’s Meat Free Mondays event.
Other Thai soups to enjoy from Lisa’s Vegetarian Kitchen:
Thai-Inspired Sweet Potato Kidney Bean Soup
Creamy Thai Coconut Mushroom Soup
Quick and Easy Thai Coconut Soup with Mushrooms and Mixed Vegetables
Thai Red Curry Vegetable Soup