Spicy Coconut Milk Soup With Pumpkin and Rice Noodles

Serves four


  • 2 Tbsp. vegetable oil
  • 1 cup onions, sliced
  • ½ Jalapeno pepper, cut finely
  • ¾ cup chicken broth
  • 1½ cups fresh pumpkin, peeled, seeded and diced to half-an-inch
  • 1 can coconut milk, shake can before opening
  • To taste soy or fish sauce, palm or regular sugar, hot sauce
  • ¼ cup fresh cilantro leaves
  • ¼ lb. rice noodles, soaked in hot water for 30 minutes, then drained
  • 1 lime, cut into wedges


  1. In a saucepan on medium-high heat add the oil, onions. Cook stirring for about 2 minutes or until slightly softened.
  2. Add the jalapeno and ginger, cook 30 seconds.
  3. Add the chicken broth and bring to a gentle simmer.
  4. Add the pumpkin and gently simmer for about 8 minutes or until just cooked through.
  5. Stir in the coconut milk, heating through, but do not boil.
  6. Season to taste with soy or fish sauce, palm or regular sugar and hot sauce if desired.
  7. Divide the rice noodles among four soup bowls. Ladle the hot soup over and garnish with the fresh cilantro and lime wedges.
  8. Enjoy!
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