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
- Ensure pumpkin is very tender before blending for a silky smooth soup.
- Adjust chili amount to your personal spice preference.
- For extra crunch, roast chickpeas until very firm. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Adjust chili amount to your personal spice preference.
- For extra crunch, roast chickpeas until very firm. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.