Red Curry Chicken and Pumpkin Soup recipe
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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 ¼ 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 ½ cup chopped fresh cilantro, or more to taste ¼ cup chopped fresh basil, or more to taste 2 small serrano peppers, thinly sliced 3 medium limes, halved
Nutrition Info
- 454.3 caloriescarbohydrate: 26.1 gcholesterol: 97.3 mgfat: 26.2 gfiber: 4.7 gprotein: 30.8 gsaturatedFat: 14.8 gservingSize: -sodium: 1532.8 mgsugar: 11.1 gtransFat: : -unsaturatedFat: : -
Directions Red Curry Chicken and Pumpkin Soup
Directions
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Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil, cook, stirring occasionally until browned, about 5 minutes.
Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic, stir until sizzling, about 1 minute.
Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
Stir in remaining red onion, bell pepper, and green onions, cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.