Spicy Thai Pumpkin Noodle Soup

Spicy Thai Pumpkin Noodle Soup

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

Cuisine: Thai

Published on July 27, 2017

Simple, sweet and spicy rice noodle and mushroom soup in a delicious and fragrant pumpkin and coconut milk broth


  • 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
  • 1 tablespoon coconut or brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 cup fresh basil leaves, chopped
  • 1 1/2 teaspoons sea salt, or to taste
Read the whole recipe on Lisa's Kitchen