Red Curry Chicken & Pumpkin Soup
ID: a0eb38f1...
An incredibly flavorful, comforting, and vibrant soup combining spicy red curry paste, rich coconut milk, tender chicken thighs, and sweet kabocha squash. It offers a perfect balance of sweet, savory, and spicy flavors to warm you up.
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🍳 Cooking Flow
Sauté chicken thighs with half of the red onions and brown sugar, then season with salt, pepper, cumin, garlic, and ginger. → Deglaze with chicken broth, then stir in coconut milk, red curry paste, cayenne, bay leaf, and fish sauce. Simmer for 30 minutes. → Add cubed kabocha squash and the rest of the broth, then simmer for 15-20 minutes until the squash is fork-tender. → Stir in the remaining red onions, red bell pepper, and green onions, cooking for 2 minutes to keep them crisp. → Turn off the heat, stir in fresh cilantro and basil, adjust seasoning, and serve with fresh lime juice and sliced chilies.
Cooking Steps
Brief Cooking Order
Sauté chicken thighs with half of the red onions and brown sugar, then season with salt, pepper, cumin, garlic, and ginger. → Deglaze with chicken broth, then stir in coconut milk, red curry paste, cayenne, bay leaf, and fish sauce. Simmer for 30 minutes. → Add cubed kabocha squash and the rest of the broth, then simmer for 15-20 minutes until the squash is fork-tender. → Stir in the remaining red onions, red bell pepper, and green onions, cooking for 2 minutes to keep them crisp. → Turn off the heat, stir in fresh cilantro and basil, adjust seasoning, and serve with fresh lime juice and sliced chilies.
Introduction
An incredibly flavorful, comforting, and vibrant soup combining spicy red curry paste, rich coconut milk, tender chicken thighs, and sweet kabocha squash. It offers a perfect balance of sweet, savory, and spicy flavors to warm you up.
Step 1
Heat a little vegetable oil in a soup pot over high heat, then add the bite-sized chicken thighs.
Step 2
Stir in half of the diced red onions, saving the other half for the end of the recipe.
Step 3
Stir in the brown sugar to let it caramelize with the onions and chicken on the bottom of the pot.
Step 4
Season with freshly ground black pepper, ground cumin, and kosher salt. Stir well to combine.
Step 5
Add the minced ginger and garlic, cooking and stirring for about 1 minute until fragrant.
Ingredients List
Important Notes
Using chicken thighs is preferred over chicken breasts as they stay juicy and tender during the long simmer.
Kabocha squash (Japanese pumpkin) is highly recommended because it holds its firm texture and adds a pleasant, subtle sweetness without becoming mushy.
Do not use standard carving pumpkins as they are watery and lack flavor.
Squeezing fresh lime juice at the end is crucial to cut through the richness of the coconut milk and elevate all the complex flavors.
Adding some vegetables at the very end of cooking creates a pleasant textural contrast against the soft, tender squash.
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