If you are a lover of soup and all things pumpkin during the fall, then this Spicy Thai Curry Pumpkin Noodle Soup is for you! It is such an amazing soup recipe. It is warm, comforting and very creamy. If the word spicy scares you, the recommended amount barely added any spice to the soup. You can also leave this ingredient out if you wish.
Spicy Thai Curry Pumpkin Noodle Soup
- 2 tablespoons Thai red curry paste (add even more to increase spice)
- 1 cup shiitake mushrooms, dried (can substitute for regular button mushrooms)
- 2 – 14 ounce cans of pumpkin puree
- 1 teaspoon fish sauce (optional)
- 4 cups vegetable broth (can substitute with chicken broth or water)
- 1 1/2 tablespoons maple syrup or raw unfiltered honey
- 1 – 14 ounce can thick coconut milk
- 150 grams brown rice noodles
- 1/2 cup Thai basil leaves (can substitute with regular basil, Italian basil). 1 tablespoon of dried basil can be substituted when fresh basil is not available)
- 1 pound of chicken – sliced into small pieces
- Himalayan salt to taste
- roasted peanuts and Thai Basil for topping
*use organic ingredients when possible
Instructions
- Soak dried shiitake mushrooms in hot water for half an hour.
- In a large pot combine Thai red curry paste, pumpkin puree, coconut milk, fish sauce and 4 cups broth or water.
- Slice the shiitake mushrooms into small pieces and add them to the pot along with honey, chicken 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.
- Add noodles and 1 tsp dried 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.
