Red Curry Chicken and Pumpkin Soup - THAI
Info
Preparation time:
n/a
Cooking Time:
n/a
Ready In:
5 min
Level of Difficulty:
Very Easy
Servings:
1
Directions
In a Dutch oven, brown chicken in vegetable oil over HIGH heat
Add brown sugar and 1/2 onions
Add salt, pepper, cumin, ginger and garlic for 1 minute
Add 4 cups chicken broth and bring to a boil
Reduce heat to MEDIUM LOW and add coconut milk, red curry paste, cayenne, bay leaf and fish sauce for 30 minutes
Taste for seasoning
Add pumpkin and remaining chicken broth until pumpkin is soft, about 15 minutes
Add remaining red onions, red pepper and green onions
Turn heat OFF and add cilantro and basil
Taste for seasoning and garnish with cilantro
Serve with limes (important!)
Ingredients
1 tablespoon vegetable oil2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces1 medium red onion, diced, divided2 teaspoons brown sugarfreshly ground black pepper to taste1 teaspoon ground cumin1 teaspoon kosher salt, or to taste1 tablespoon freshly minced ginger4 cloves garlic, finely chopped6 cups chicken broth, or to taste, divided1 (13 ounce) can unsweetened coconut milk (not low-fat)2 tablespoons red curry paste, or more to taste1/4 teaspoon cayenne pepper1 bay leaf1 tablespoon fish sauce1 (2 pound) sugar pumpkin or kabocha squash, cut into 2-inch pieces1 large red bell pepper, diced2 medium green onions, thinly sliced, or more to taste1/2 cup chopped fresh cilantro, or more to taste1/4 cup chopped fresh basil, or more to taste3 medium limes, halved