Ingredients
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1 tablespoon vegetable oil
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2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
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1 medium red onion, diced, divided
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2 teaspoons brown sugar
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freshly ground black pepper to taste
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1 teaspoon ground cumin
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1 teaspoon kosher salt, or to taste
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1 tablespoon freshly minced ginger
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4 cloves garlic, finely chopped
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6 cups chicken broth, or to taste, divided
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1 (13 ounce) can unsweetened coconut milk (not low-fat)
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2 tablespoons red curry paste, or more to taste
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¼ teaspoon cayenne pepper
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1 bay leaf
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1 tablespoon fish sauce
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1 (2 pound) kabocha squash
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1 large red bell pepper, diced
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2 medium green onions, thinly sliced, or more to taste
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½ cup chopped fresh cilantro, or more to taste
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¼ cup chopped fresh basil, or more to taste
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2 small serrano peppers, thinly sliced
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3 medium limes, halved
Directions
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Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
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Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
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Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
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Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
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Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
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Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
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Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.
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Chef's Notes:
Don't use low-fat coconut milk.
The amount of curry paste you use will depend on the brand and strength; it could range from 1 teaspoon to 1/2 cup. You can find curry paste in almost any large grocery store.
You can use any winter squash, like sugar pumpkin, pie pumpkin, kuri, kabocha, hubbard, etc. Do yourself a favor and try to find kabocha--it's got an extremely pleasant taste with a subtly-sweet flavor, and retains a nice texture, even when fully cooked. Just don't use a regular pumpkin, because those are very watery and almost tasteless.
For a less brothy soup, don't add the extra 2 cups chicken broth.
Nutrition Facts (per serving)
454 | Calories |
26g | Fat |
26g | Carbs |
31g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 454 | |
% Daily Value * | |
Total Fat 26g | 34% |
Saturated Fat 15g | 74% |
Cholesterol 97mg | 32% |
Sodium 1533mg | 67% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 5g | 17% |
Total Sugars 11g | |
Protein 31g | 62% |
Vitamin C 66mg | 73% |
Calcium 94mg | 7% |
Iron 5mg | 28% |
Potassium 511mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.