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Red Curry Chicken and Pumpkin Soup
Red Curry Chicken and Pumpkin Soup
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Stunning red curry chicken and pumpkin soup to lift your spirits with its comforting blend of flavors and textures.
Ingredients:
  • 1 tablespoon vegetable oil
  • 2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
  • 1 medium red onion, diced, divided
  • 2 teaspoons brown sugar
  • freshly ground black pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt, or to taste
  • 1 tablespoon freshly minced ginger
  • 4 cloves garlic, finely chopped
  • 6 cups chicken broth, or to taste, divided
  • 1 (13 ounce) can unsweetened coconut milk (not low-fat)
  • 2 tablespoons red curry paste, or more to taste
  • 0.25 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 tablespoon fish sauce
  • 1 (2 pound) kabocha squash
  • 1 large red bell pepper, diced
  • 2 medium green onions, thinly sliced, or more to taste
  • 0.5 cup chopped fresh cilantro, or more to taste
  • 0.25 cup chopped fresh basil, or more to taste
  • 2 small serrano peppers, thinly sliced
  • 3 medium limes, halved
Instructions:
  • In a soup pot over high heat, heat vegetable oil. Add chicken and cook until browned, stirring occasionally, for about 5 minutes.
  • Saute half of the red onion with brown sugar until onions are soft and sugar caramelizes, roughly 3 minutes. Add black pepper, cumin, and 1 teaspoon kosher salt. Introduce ginger and garlic, cook until fragrant and sizzling, for around 1 minute.
  • Pour in the savory 4 cups of chicken broth, stirring gently to release all the flavorful bits at the bottom of the pot. Let it bubble into a boil, then introduce the rich coconut milk and aromatic curry paste. Sprinkle in the fiery cayenne pepper and add a fragrant bay leaf. Enhance the dish with a splash of umami-rich fish sauce. Lower the heat to a gentle simmer, stirring here and there, for 30 minutes until flavors meld beautifully.
  • Using a large knife, delicately cut the squash on a cutting board. Discard the seeds and peel, then cut the flesh into bite-sized pieces, totaling about 1 1/2 pounds of squash.
  • Stir in the squash and season with salt. Pour in the rest of the chicken broth to submerge the squash. Let it simmer on medium-low heat, stirring occasionally, until the squash is just tender, about 15 to 20 minutes.
  • Add the rest of the red onion, bell pepper, and green onions to the pan and sauté for 2 minutes. Remove from heat, then gently mix in 1/2 cup cilantro and 1/4 cup basil. Season to taste.
  • Serve the soup in bowls and top with extra cilantro, basil, green onions, and serrano chiles. Drizzle lime juice over each serving.

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