Thai Curry Pumpkin Noodle Soup

Name: Thai Curry Pumpkin Noodle Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 1 (12-ounce) package Reames® Homestyle Egg Noodles; 1 tablespoon vegetable oil; 2 tablespoons Thai red curry paste; 1 (15-ounce) can pumpkin puree; 1 teaspoon fish sauce, optional; 3 cups vegetable broth; 1 cup shiitake mushrooms, sliced; 1 cup sweet red peppers, thinly sliced; 1 1/2 tablespoons dark brown sugar; 1 teaspoon salt, or to taste; 3/4 cup coconut milk; 1/2 cup Thai basil leaves or Italian basil, plus more for garnish; Chopped roasted peanuts, optional, for garnish

2 Ratings

Discover and enjoy the flavors of Thailand with this recipe for a comforting, creamy, noodle soup made with Reames® Homestyle Egg Noodles.

READY In

30 Minutes

PREP TIME

5 Minutes

COOK TIME

25 Minutes

SERVES

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Step 1:

Cook noodles according to package instructions, until al dente, about 18 minutes. Drain.

Step 2:

Meanwhile, heat oil in a large pot. Add Thai red curry paste, saute for 2 to 3 minutes, then add pumpkin puree, fish sauce and vegetable broth.

Step 3:

Add the sliced shiitake mushrooms, peppers, sugar and salt. Bring everything to a boil, and simmer for 8 minutes.

Step 4:

Add coconut milk to the pot and simmer for another 5 minutes. Add cooked noodles and basil to pot and turn off heat. Cover and let the soup sit for 5 to 7 minutes before ladling it into serving bowls.

Step 5:

Serve hot, topped with torn basil leaves and chopped peanuts.