Thai Chicken Pumpkin Soup Serves: 6
Heading into the chilliest part of the year it’s time for delicious comfort foods!
Thai Chicken Pumpkin Soup is comforting and will also warm you right through with its beautiful kick of spice and is wonderful with our roti bread for dipping!
- 2 tbsp peanut oil or vegetable oil
- Half a jar of Thai red curry paste (about 4 tbsp)
- 500g boneless chicken (thigh or breast) cut into small bite-sized chunks
- 1 red onion, chopped
- 4 cloves garlic, smashed
- 2cm piece ginger, cut into strips
- 4 spring onions (scallions), white part sliced and green part cut into ribbons for serving (optional)
- 400ml good quality coconut milk, few teaspoons reserved for serving
- 1-1.5kg butternut pumpkin (butternut squash) cut into 2cm cubes
- 200-300g sweet potato, cut into 2cm cubes
- 1-litre salt-reduced chicken stock or vegetable stock
- Preheat a large stockpot over high heat and add half the oil. Very carefully add 2 tablespoons of the curry paste and fry it off for about a minute or until fragrant.
- Add the chicken and saute until chicken is browned and then set aside.
- Add the rest of the oil and curry paste to the pot and once again fry until fragrant. Add the onions, garlic, ginger and cook until softened. Then add in the pumpkin and potato and cover with the stock. If your stock doesn’t cover the vegetables then add water until just covered.
- Bring to the boil then turn down to a simmer and cover with the lid, leaving a small gap for steam to escape. Simmer for approximately 30 minutes or until pumpkin and potato is softened.
- Using a stick blender, blend until smooth. Add in coconut milk and chicken then simmer for a further 10 minutes.
- Serve with a drizzle of coconut milk, spring onion ribbons and your favourite bread.