If you love Thai cuisine as much as I do, you’ll love this easy and flavorful Thai Pumpkin Curry recipe. Packed with the fragrant and aromatic flavors of Thailand, from creamy coconut milk to spicy red curry paste and fresh lime, this spicy ramen noodle dish makes a perfectly healthy and comforting weeknight dinner or easy weekend lunch.
Pumpkin Curry Soup with Ramen Noodles
This recipe combines two of my favorite dishes – Thai chicken curry with pumpkin and ramen noodle soup. Packed with fresh and zesty ingredients, it’s easy to create a wonderful alchemy of slurp-worthy flavor in one delicious protein-packed soup.
The two main veggies – butternut squash and pumpkin – are not only super nutritious and high in fiber but also incredibly tasty in the spicy chicken broth. The addition of shredded chicken, Thai coconut milk, mushrooms, and a variety of Asian seasonings and spices makes it a complete and completely satisfying meal.
This soup is also terrific with other types of protein. Try adding tofu, shrimp, pork, or even beef. If you prefer, you can skip the ramen noodles and add a scoop of white rice instead.
How to Make Thai Pumpkin Curry
- Heat olive oil in a large pot over medium-high heat.
- Cook onions until they soften (2-3 minutes).
- Add ginger, garlic, and salt and sauté for 1 minute.
- Reduce heat to medium and add the butternut squash, Fresno chili, and diced jalapeño pepper. Sauté for 5-6 minutes while stirring to avoid burning.
- Add the sugar snap peas and mushrooms.
- Increase heat to high and add chicken broth, water, red curry paste, pumpkin puree, coconut milk, fish sauce, soy sauce, and lime juice.
- Add chicken breasts, reduce heat to low, and simmer for 15-20 minutes.
- Remove the chicken, shred it, and return it to the pot with the baby spinach. Cook until the spinach wilts.
- Season soup to taste with additional water, salt, pepper, fish sauce, and/or soy sauce.
- Serve soup over prepared ramen noodles.
- Garnish with cilantro, green onions, lime juice, sliced chilies, and sesame seeds, if desired.
More Delicious Ramen Noodle Soup Recipes
- Birria Ramen
- Ginger Garlic Miso Ramen Noodles with Poached Egg
- Kimchi Ramen Noodle Soup (30 minutes)
- Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg
- Ramen Glow Bowl with Miso Tahini Dressing
If you try making this Pumpkin Curry Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Thai Pumpkin Curry
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion - chopped
- 1 tablespoon fresh ginger - grated (plus more if you really love ginger)
- 4 cloves garlic - minced
- 1 teaspoon salt
- 3 cups butternut squash - chopped into small cubes
- 1 fresno chili - thinly sliced (plus more for serving)
- 1 jalapeno pepper - diced (omit if you prefer less spicy foods)
- 1 cup sugar snap peas - roughly chopped
- 2 cups shitake mushrooms - sliced
- 4 cups low-sodium chicken broth
- 4 cups water - plus more if needed
- 1 tablespoon red curry paste
- 1 can pumpkin puree - not pumpkin pie filling
- 1 can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 lime juiced
- 1 pound boneless skinless chicken breasts
- 3 cups baby spinach
- 12 oz ramen noodles - 2 oz per bowl, cooked according to package instructions
Garnish: Fresh cilantro, chopped green onion, fresh lime juice, sliced chilies, sesame seeds
Instructions
- Heat olive oil over medium-high heat in a large stock pot or Dutch oven. Add onion and cook for 2-3 minutes, stirring occasionally, or until onions just start to soften. Add the ginger, garlic and salt and sauté for approximately 1 minute.
- Reduce heat to medium and add the butternut squash, fresno chili and diced jalapeño pepper. Mix well. Continue to sauté for 5-6 minutes, stirring frequently, to prevent vegetables and chilis from burning. Add the sugar snap peas and mushrooms.
- Increase heat to high and add chicken broth, water, red curry paste, pumpkin puree, coconut milk, fish sauce, soy sauce and lime juice. Once boiling, add chicken breasts to the soup, reduce heat to low and cover. Simmer for 15-20 minutes, or until chicken is fully cooked.
- Remove chicken from the pot and shred. Add the chicken back to the pot along with the baby spinach. Cook soup just until the spinach has wilted. Remove from heat and season to taste- adding additional water (if soup is too thick), salt, pepper, fish sauce and/or soy sauce as you see necessary.
- Divide prepared ramen noodles between bowls and add soup. Serve immediately.
- Garnish with chopped cilantro, green onions, fresh lime juice, sliced chilies and sesame seeds, if desired.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I was not a fan of the flavor of this recipe at all. I’ve had squash ramen I’ve loved and this was not one of them unfortunately!