Spicy Thai Chicken Pumpkin Curry Soup
This Spicy Thai Chicken Pumpkin Curry Soup is a combination of rich, earthy notes of pumpkin with the zing of Thai curry and tender chicken.
Servings: 6 servings
Ingredients
For the Soup:
- 1 tablespoon vegetable oil
- 1 pound chicken breasts boneless, skinless, bite-sized pieces
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons Thai red curry paste
- 1 can (15 ounces) pumpkin puree
- 1 can (13.5 ounces) coconut milk
- 4 cups chicken broth
- 1 red bell pepper diced (optiona)
- 2 carrots peeled and diced
- 1 tablespoon fish sauce optional
- 1 tablespoon brown sugar optional
- Salt and pepper to taste
Garnishes (optional):
- Fresh cilantro leaves
- Lime wedges
Instructions
- Heat vegetable oil in a large soup pot over medium-high heat.
- Add chicken pieces and cook until no longer pink. Set aside.
- In the same pot, sauté chopped onion and minced garlic until fragrant.
- Stir in Thai red curry paste and cook for another minute.
- Add pumpkin puree, coconut milk, and chicken broth. Mix well.
- Bring to a gentle simmer and cook for 15-20 minutes.
- Optionally, use an immersion blender for a smoother texture.
- Return cooked chicken to the pot. Add diced red bell pepper and carrots.
- Include fish sauce and brown sugar if desired. Season with salt and pepper.
- Simmer for an additional 10-15 minutes until vegetables are tender and chicken is cooked through.
- Serve hot, garnished with fresh cilantro leaves and lime wedges if desired.
Notes
- Adjust spiciness by varying Thai red curry paste.
- Make it vegetarian by omitting chicken and using vegetable broth.
- Don't skip fish sauce for depth of flavor.
- Leftovers taste better the next day.