Thai chicken and pumpkin soup
Savor the rich, exotic flavors of Thai cuisine with our hearty Chicken and Pumpkin Soup. This delightful recipe features tender chicken breasts, vibrant pumpkin, and crisp broccoli, all simmered in a fragrant curry paste and chicken gravy base. Infused with creamy coconut milk, a hint of fish sauce, and a dash of lime juice, then garnished with fresh basil and coriander leaves, it's a perfect blend of taste and nutrition in every bowl. An easy-to-make, soul-warming soup that's sure to please any palate!
Cook time 12 min
Prep time 10 min
Ingredients:
2 tbsp curry paste6 cups chicken gravy
2 cups pumpkin
1 lb chicken breasts
8 oz broccoli
1 cup coconut milk
1 tsp fish sauce
1 tsp lime juice
1 tbsp basil
2 tsp coriander leaves
Experience the rich and diverse flavors of Thai cuisine with this comforting Thai Chicken and Pumpkin Soup recipe. Combining the creamy sweetness of pumpkin, the aromatic zest of Thai curry paste, and the tropical richness of coconut milk, this soup is a delightful blend of ingredients that will tickle your taste buds. Perfect for any day of the year, this hearty soup is both nourishing and delicious.
Instructions:
- Peel and dice the pumpkin into small cubes.
- Cut the chicken breasts into bite-sized pieces.
- Chop the broccoli into florets.
- Finely chop the basil and coriander leaves.
- In a large pot, heat a small amount of oil over medium heat.
- Add the chicken pieces and sauté until they are no longer pink on the outside, about 5-7 minutes.
- Remove the chicken from the pot and set aside.
- In the same pot, add the curry paste and sauté for about 1 minute until it becomes fragrant. Be careful not to burn the paste.
- Pour in the chicken gravy and stir to combine with the curry paste.
- Add the diced pumpkin to the pot.
- Bring the mixture to a boil, then reduce to a simmer.
- Cook for about 15 minutes, or until the pumpkin is tender.
- Add the broccoli florets and the cooked chicken pieces back into the pot.
- Continue simmering for an additional 5-7 minutes, until the broccoli is tender, and the chicken is cooked through.
- Stir in the coconut milk, fish sauce, and lime juice.
- Allow the soup to heat through for another 2-3 minutes.
- Turn off the heat and stir in the chopped basil and coriander leaves.
- Adjust seasoning to taste, adding more fish sauce or lime juice if necessary.
- Ladle the soup into bowls and garnish with additional basil or coriander leaves if desired.
- Enjoy your homemade Thai Chicken and Pumpkin Soup!
Tips:
- For a thicker soup, blend half of the cooked pumpkin with some of the soup broth before adding it back to the pot.
- Adjust the spiciness by adding more or less curry paste according to your preference.
- Use fresh chicken breasts for the best texture and flavor; poach them in the gravy until just cooked through to keep them tender.
- If you want to save time, you can use pre-cut pumpkin or even canned pumpkin puree, though fresh will always give the best flavor.
- Don’t skip the lime juice and fish sauce; they provide essential balance and depth to the soup.
- For a vegan alternative, substitute chicken with tofu or chickpeas and use vegetable broth instead of chicken gravy.
- Serve the soup with a side of jasmine rice or crusty bread to make it a complete meal.
This Thai Chicken and Pumpkin Soup is not only an explosion of delightful flavors but also a nutritious choice that will warm your soul. Serve it hot, garnished with fresh basil and coriander leaves, and enjoy the taste of Thailand from the comfort of your home. Whether it's a family dinner or a casual lunch, this recipe is sure to impress and satisfy.
Nutrition per serving
4 ServingsCalories 450kcal
Protein 30g
Carbohydrates 27g
Fiber 3.29g
Sugar 5g
Fat 24g
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