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Delicious, easy soup with a little spice and a lot of flavor! This recipe combines the creaminess of coconut milk, the warmth of Thai red curry paste, and the heartiness of chicken and pumpkin for a comforting dish. Inspired by donna.hay.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Peel and cube the pumpkin.
Cut the chicken into strips.
Fry chicken in neutral oil until slightly browned.
Fry Thai red curry paste in a pot while stirring until fragrant, for about a minute.
Add coconut milk slowly and stir until combined.
Mix in the chicken stock and sugar. If using bouillon cubes, mix with water before adding to the soup.
Once the soup begins to simmer, add the lime juice, chicken, and pumpkin.
Allow the soup to simmer until the pumpkin is fork-tender, about 10-15 minutes.
If you prefer a spicier soup, increase the Thai red curry paste to 80g instead of 40g.
Serve the soup with chili flakes and green onion slices for added flavor and presentation.
Can I use a different type of pumpkin?
Yes, you can substitute butternut pumpkin with other types of pumpkin or squash, such as kabocha or acorn squash.
Can I make this soup vegetarian?
Yes, you can replace chicken stock with vegetable stock and omit the chicken for a vegetarian version.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then store it in a freezer-safe container for up to 3 months.
What can I serve with this soup?
You can serve this soup with crusty bread, rice, or a side salad for a complete meal.
From my heart -❣️- to your table. ..Recipes..Ideas..Cooking..Baking.. Hungary Based. Australian Heart. 1 Cor 10:31
