Curry Pumpkin Noodle Soup (Big Pot)
Ingredients
- 2 tablespoons coconut oil
- 6 shallots, thinly sliced and separated
- 4 garlic cloves, minced or grated
- 4-inch piece of fresh ginger, grated
- 1 can Maesri curry paste (red or panang red)
- 2 (15 oz) cans of coconut milk (AROY-D)
- 2 (15 oz) cans of pumpkin purée
- 1 (32 oz) box vegetable broth (4 cups)
- 1 package (16 oz) lo-mein noodles
- 2 Tbsp brown sugar
- 2 Tbsp fish sauce
Directions
Cook noodles and put aside
Heat oil, add 3/4 of the sliced shallots, and stirring often, cook until they begin to brown – about 2 minutes. Stir in garlic, ginger, and curry paste, and cook, stirring frequently, until fragrant, about a minute more.
Stir in coconut milk, pumpkin purrée, and broth, and bring to a simmer, about 10 minutes. Add sugar and fish sauce and reduce heat.
Add noodles and serve with reserved shallots (and cilantro and lime wedges if desired)
