🇹🇭 Thai

Pumpkin Khao Soi

Name: Pumpkin Khao Soi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: to taste Salt; 4 slices Ginger; 400 ml Coconut Milk; handful Thai Basil; 2 tbsp Fish Sauce; 3 cloves, smashed Shallots; 1.2 litres Stock or Broth; 500 g, cubed Pumpkin; 200 g Noodles; 250 g Wheat Noodles; 2 tbsp Red Curry Paste

🇹🇭 Thai

Chiang Mai's khao soi — pumpkin in coconut curry broth under a nest of crispy noodles. Ready in 35 minutes including prep.

Prep 15 min Cook 20 min Serves 2 Medium

Ingredients

Saltto taste
Ginger4 slices
Coconut Milk400 ml
Thai Basilhandful
Fish Sauce2 tbsp
Shallots3 cloves, smashed
Stock or Broth1.2 litres
Pumpkin500 g, cubed
Noodles200 g
Wheat Noodles250 g
Red Curry Paste2 tbsp

Instructions

1
Simmer the stock with the garlic and ginger for 15 minutes to build a fragrant base, then season with the fish sauce and salt.
2
Cook the noodles separately so the broth stays clean, and divide them between deep bowls.
3
Cook the pumpkin gently in the simmering broth until just done, then lift out and slice or portion.
4
Ladle the piping-hot broth over the noodles and arrange the pumpkin on top.
5
Finish with thai basil, spring onions and a wedge of lime on the side.

Chef's tip

For deeper flavour, toast the red curry paste in the oil before adding anything wet.

Cook it with your pantry → Share this page: /dish/2888

Watch how it's made

Video: PUMPKIN KHAO SOI @ K's Kitchen Chiang Mai, Thailand · on YouTube