Description
Experience the ultimate comfort with this vibrant, velvety soup that marries the natural sweetness of pumpkin with the aromatic, spicy depth of Thai red curry. This nourishing, plant-forward bowl is enriched with creamy coconut milk and savory shiitake mushrooms, creating a restaurant-quality meal in your own kitchen. Perfect for a restorative weeknight dinner, this fragrant dish is both balanced and deeply satisfying, offering a grounding experience with every spoonful.
Ingredients
1 tablespoon vegetable oil
2 tablespoons vegan-friendly Thai red curry paste
1 cup dried shiitake mushrooms, soaked in hot water for 30 minutes
2 cups smooth pumpkin puree
1 teaspoon soy sauce
3 cups vegetable broth
1 1/2 tablespoons jaggery or brown sugar
3/4 cup full-fat coconut milk
150 grams rice noodles
1/2 cup fresh Thai basil leaves
Sea salt to taste
Roasted peanuts for garnish
Extra Thai basil for garnish
Instructions
Soak the dried shiitake mushrooms in hot water for 30 minutes until soft, then drain and slice.
Heat the vegetable oil in a large pot over medium heat.
Add the Thai red curry paste and sauté for 1-2 minutes until fragrant.
Stir in the pumpkin puree, vegetable broth, soy sauce, and jaggery (or sugar).
Bring the mixture to a gentle simmer and let it cook for 10 minutes to allow flavors to meld.
Add the sliced mushrooms and coconut milk, simmering for another 5 minutes.
While the soup simmers, prepare the rice noodles according to the package instructions.
Divide the cooked noodles into serving bowls and ladle the hot soup over them.
Top with fresh Thai basil and roasted peanuts before serving.
Notes
Ensure your red curry paste is free from shrimp paste or fish ingredients to keep this recipe vegan. You can adjust the spice level by adding more or less curry paste. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though keep noodles separate if possible to prevent them from becoming mushy.