Spicy Thai Curry Pumpkin Noodle Soup

Because we love warm, creamy soups; all the flavours from Thailand and everything to do with noodles! And we are making the most of whatever’s left of the winter. Because temperatures in Bangalore are rising pretty fast, and there’s nothing we can do about it except bring out the ice cream!

Creamy, comforting spicy thai curry pumpkin noodle soup gets ready in 20 minutes and the recipe takes you back to Thailand!


  • 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))
  • to taste salt
  • roasted peanuts and Thai Basil for topping


  1. Soak dried shiitake mushrooms in hot water for half an hour.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve hot topped with crushed roasted peanuts and thai basil.
source : myfoodstory.com

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