Spicy Thai Pumpkin Laksa: Comfort Food
A comforting, spicy Thai pumpkin laksa featuring fragrant ginger, garlic, and a hint of chili for a warming, flavorful noodle-rich delight.
Ingredients
- 1 tablespoon sesame oil
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 red fresno pepper, seeds removed and chopped
- 2 green onions, chopped
- 3 1/2 cups chicken or vegetable broth
- 1 small pumpkin, peeled and cut into cubes (about 3 cups cubed)
- 1 tablespoon creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon fish sauce
Instructions
- Heat sesame oil in a large soup pot over medium heat. Add garlic, ginger, fresno pepper, and green onions. Cook for 30 seconds to 1 minute until fragrant.
- Stir in broth and pumpkin cubes. Bring to a boil, then simmer for 15-20 minutes until pumpkin is fork-tender.
- Transfer about half to three-quarters of the soup to a blender and blend until smooth. Return to the pot.
- Stir in peanut butter, soy sauce, and fish sauce until combined. Add broccoli and cook until tender, about 8-10 minutes.
- Meanwhile, cook rice noodles according to package directions.
- Remove soup from heat and stir in cilantro and mint. Ladle soup into bowls, add rice noodles, and top with crunchy chickpeas and pomegranate arils. Serve immediately!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.