Thai Pumpkin Soup with Chicken and Glass Noodles Recipe
This soup is a bowl full of comfort: sweet pumpkin, tender chicken, springy glass noodles and the aromas of lime and lemongrass. In Thailand, soups like this are often eaten as a quick lunch – they’re light but filling, a bit like a cross between broth and stew.
In Thai homes, pumpkin often goes into light, clear soups rather than pureed creams, and coconut milk is added at the end just for a touch of creaminess. These soups are everyday food, lighter than the curries most people know from restaurants.
This soup has the aroma of Thai curry but a lighter, more broth-like character, so it also works as an everyday meal. The pumpkin naturally thickens the stock without blending, so you still get distinct chunks of vegetables in your bowl. Glass noodles stand in for rice, which makes a single bowl a complete yet not heavy meal.
Why this version works
- Sautéing the garlic, ginger, and chili in oil builds a fragrant base without using a ready‑made curry paste.
- Adding the coconut milk only after the pumpkin has softened prevents it from curdling and keeps the soup silky.
- Soaking the noodles separately keeps them springy and stops them from overcooking in the broth.
- Thin strips of chicken cook quickly and stay juicy instead of turning stringy and dry.
Chef's tips
If after 15 minutes the pumpkin is still firm, keep cooking it for 2–3 minutes at a time and check with a fork – it’s easy to miss the sweet spot and then the cubes fall apart completely. Add the chicken to a gently simmering, not rapidly boiling broth so the meat fibers stay tender. If you plan to keep the soup on the heat longer, shorten the noodle cooking time by 1–2 minutes – they’ll finish cooking in the hot broth.
How to serve
Serve with an extra wedge of lime and fresh cilantro or Thai basil, if you have it, so everyone can season their own bowl to taste. It’s an easy stand‑alone weeknight dinner, but for very hungry eaters you can add a small side bowl of jasmine rice to nibble between spoonfuls of soup.
Watch out for
- Don’t bring the coconut milk to a rolling boil, or it may split and the soup will lose its creamy texture.
- Don’t cut the pumpkin too small – tiny cubes will completely disintegrate and turn the soup into a thick purée.
- Don’t keep cooking the chicken long after the pumpkin has softened; once it starts to shred, it will be dry inside.
Substitutions
- Hokkaido (red kuri) pumpkin works best, but you can also use butternut squash and extend the cooking time by a few minutes.
- If you don’t have kaffir lime leaves, add finely grated lime zest to bring in a citrusy note.
- You can partially replace fish sauce with light soy sauce, reducing the amount by about 1/3.
- You can swap mung bean glass noodles for thin rice noodles, shortening the soaking time.
Ingredients
- chicken breast - 300 g
- pumpkin (e.g. hokkaido or butternut) - 400 g
- glass noodles (mung bean noodles) - 80 g
- chicken or vegetable stock - 1 l
- coconut milk kokosowe - 200 ml
- lemongrass stalks - 2 piece
- kaffir lime leaves - 3 piece
- fish sauce rybny - 2 tablespoons
- lime juice - 2 tablespoons
- garlic - 3 cloves
- fresh ginger - 2 cm
- chili pepper - 1 piece
- oil roślinny - 1 tablespoon
- fresh coriander or parsley - 2 tablespoons
Preparation
- Pour hot water over the glass noodles in a bowl and set aside for 10 minutes, until softened. Drain and set aside.
- In a large pot, heat the oil over medium heat. Add the garlic, ginger and chili. Fry for 30–40 seconds, stirring, until they become very fragrant but not browned.
- Add the chicken strips. Fry for 3–4 minutes, stirring, until the meat turns white on the outside.
- Pour in the stock, add the pumpkin, crushed lemongrass stalks and kaffir lime leaves. Bring to a boil, reduce the heat and cook for 12–15 minutes, until the pumpkin is soft and easily pierced with a fork.
- Remove the lemongrass stalks and lime leaves (they’re not pleasant to eat).
- Add the coconut milk and fish sauce. Gently stir and heat for 2–3 minutes without bringing to a vigorous boil.
- Add the soaked glass noodles and cook for another 2–3 minutes, until the noodles are hot and slightly translucent.
- Remove the pot from the heat. Add the lime juice, taste and, if needed, adjust with more fish sauce (saltiness) or lime juice (acidity).
- Ladle the soup into bowls, sprinkle with chopped coriander or parsley and serve immediately.
Storage
No storage information available for this dish.
I like this soup best when the pumpkin just starts to break down and thicken the broth – then every spoonful is a slightly different mix of noodles, chicken, and sweet pumpkin.
