Because we love warm, creamy soups; all the flavours from Thailand and everything to do with noodles! And we are making the most of whatever’s left of the winter. Because temperatures in Bangalore are rising pretty fast, and there’s nothing we can do about it except bring out the ice cream!
Already like the sound of it? I have a quick video to show you how to make this thai curry pumpkin noodle soup
I still haven’t gotten over my trip to Bangkok because I keep craving the food. There is something about spicy food with lemongrass and galangal that is so irresistible. It’s perfect when you want comfort, or want to go fancy. And this thai curry pumpkin noodle soup really does both. It looks fancy enough to serve at a dinner party, but is comfortable enough to slurp away in your pyjamas with some dripping down your chin.
I’m not going to pretend that this is super easy. Because you need pumpkin puree, which is really easy to make but does require some chopping and boiling = effort. I have the process noted below for all those who live in India and can’t buy ready made or canned pumpkin puree.
Although, if you ask me, making your own is worth it and will help you take one more step towards eating healthy. It’s small changes like these, which make a big difference.
This thai curry pumpkin noodle soup is everything right now. Because it’s a meal in a pretend soup form. And I love options like these, because they make life so easy, eliminating the need to cook multiple things to make dinner seem balanced and hearty. Yay for one dish meals that give you more time to watch Netflix! And yay for more thai curry pumpkin noodle soup!