Spicy Thai Curry Pumpkin Noodle Soup for #PumpkinWeek


Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

This soup is hearty, full of rich pumpkin flavor, with light touches of basil, and the meaty mushrooms add some great texture. I loved the udon noodles in this recipe. It's simple, comes together in no time, and is wonderful for "something different" with pumpkin!

I really loved the roasted peanuts on top for some fantastic texture in the dish. I would definitely make a point to chop the shiitake mushrooms into small pieces next time, just so you don't have to chew them quite so much. They are very meaty and a little tough even after soaking since they start out dehydrated; but it was my first time working with dried shiitake mushrooms so it was a great learning experience! And they tasted wonderful in this dish.


See all of the delicious pumpkin week goodies we're sharing today!

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes



Spicy Thai Curry Pumpkin Noodle Soup

Ingredients
1 Tablespoon vegetable oil
2 Tablespoons Thai red curry paste
1 cup Shiitake mushrooms dried
2 cups pumpkin puree
2 teaspoons dried Thai basil
1-2 teaspoon Fish sauce optional
2-3 cups vegetable broth
1 1/2 Tablespoons Brown Sugar
3/4 cup Thick coconut milk
150 grams Udon Noodles
Salt to taste
Roasted peanuts and Thai basil for topping

Directions
  1. Place dried shiitakes in 1/2 cup of boiling hot water and set aside to soak for at least 30 minutes before preparing soup. Chop the mushrooms into smaller pieces if desired once reconstituted. 
  2. Heat the oil in a soup pot and stir the curry paste into the hot oil, stir in the pumpkin puree, shiitakes, fish sauce, 1 1/2 cups of broth, and brown sugar. Stir to combine.
  3. In a small bowl whisk 1/2 cup of broth together with the 3/4 cup of coconut milk until well blended and smooth, then stir mixture into the soup. Season with about 1 tsp of salt; taste and add additional salt if desired. Bring to a low simmer, and simmer for about 15-20 minutes until mushrooms are tender - add in another cup of broth if soup is too thick.
  4. Meanwhile, cook noodles per package directions, and then immediately immerse in cold water to stop the cooking process.
  5. When mushrooms are tender, stir noodles in and heat through about 5 minutes. Taste; adjust seasonings as desired. Ladle into bowls and sprinkle with additional Thai basil and roasted peanuts.

Recipe from My Food Story

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