October 7, 2015
Asian food is hands down my number one favorite type of food of all time, especially Thai food! I also really love ramen, and as you all well know, all things pumpkin. So I brought these things together to create a trifecta of flavorful goodness! This can get pretty spicy with the red peppers and red curry paste, so feel free to omit the peppers all together if you don't like quite as much heat. This version we did meat-free but feel free to add some shredded or diced chicken if you want that hearty protein punch!
We used Gluten Free Ramen Noodles for this soup (Found here on amazon). But if you want to keep the recipe paleo instead you could spiralize a few sweet potatoes or yams and stir those "noodles" into the soup to cook for 5-10 minutes. Eventually they may get a bit soggy as they sit in the soup for a few hours - but they will only add to the great flavor!
- 2 tbsp sesame oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1-2 thai red peppers, thinly sliced (optional)
- 1 tbsp fresh ginger, minced
- 1/4 cup thai red curry paste
- 2 tsp ground nutmeg
- 2 tsp smoked paprika
- 1-14oz can coconut milk or 2 cups heavy cream
- 1-14oz can pumpkin puree
- 1/4 cup honey
- 1/4 cup coconut aminos
- 2 tbsp fish sauce
- 1 tsp lime juice
- 4 cups chicken or vegetable broth
- 5oz gluten free ramen noodles
- 2 cups cooked chicken, cubed (optional)
- In a large pot over medium heat, add the oil, onion, garlic, peppers and ginger and cook until onions become tender, about 5 minutes.
- To the pot add the curry paste, nutmeg, paprika, coconut milk/cream, pumpkin, honey, aminos, fish sauce and lime juice and stir well to combine. Then add the broth and bring to a rolling boil. Allow to boil for 3 minutes before adding the noodles.
- Add the noodles to the pot, allow to cook over a full rolling boil then reduce heat to a low boil for an additional 3-5 minutes or until noodles are tender.
- Spoon into bowls, garnish and serve.