Best 3 Red Curry Chicken And Pumpkin Soup Recipes
Craving a warm and comforting soup that's packed with flavor? Look no further than this Red Curry Chicken and Pumpkin Soup. This delightful dish combines the richness of coconut milk, the warmth of red curry paste, and the natural sweetness of pumpkin to create a soup that's both satisfying and nutritious. With tender chicken, soft pumpkin, and a medley of vegetables, this soup is a hearty meal in a bowl.
In this article, we'll provide you with two irresistible recipes for Red Curry Chicken and Pumpkin Soup: a traditional version and a vegan alternative. The traditional recipe features succulent chicken thighs simmered in a flavorful broth made with red curry paste, coconut milk, and an array of spices. The vegan recipe offers a plant-based twist, using tofu instead of chicken and vegetable broth in place of chicken broth.
Both recipes start with a simple sauté of aromatic ingredients like ginger, garlic, and lemongrass. Then, the pumpkin and chicken (or tofu) are added and simmered until tender. The secret to this soup's incredible flavor is the red curry paste, which infuses it with a delightful blend of heat, sweetness, and savory spices. Finally, coconut milk is stirred in to create a creamy and rich broth.
Whether you prefer the traditional chicken version or the hearty vegan option, this Red Curry Chicken and Pumpkin Soup is sure to become a favorite. Serve it with a side of rice or crusty bread for a complete and satisfying meal.
RED THAI CURRY CHICKEN SOUP
Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
- Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
- Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.
SIMPLE CURRY PUMPKIN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
- Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
- Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
- Serve the soup in bowls and garnish with the herby pumpkin seed topping.
PUMPKIN AND THAI RED CURRY CHICKEN
It only takes 25 minutes to make our simple and velvety Thai red curry with chicken and pumpkin puree. Serve over rice for a cozy fall meal.
Provided by Inspired Taste
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat coconut milk and curry paste to simmering over medium heat. Add chicken, onion, pumpkin, fish sauce and brown sugar. Simmer 5 minutes, stirring occasionally.
- Add peas. Simmer 5 minutes longer or until chicken is no longer pink in center.
- Serve over rice; top with green onions and jalapeño slices.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Choose the right pumpkin: Use a firm, ripe pumpkin with a deep orange color. This will ensure the soup has a rich and flavorful taste.
- Roast the pumpkin before adding it to the soup: Roasting the pumpkin caramelizes the natural sugars and brings out its sweetness. This will give the soup a more complex flavor.
- Use a good quality red curry paste: The red curry paste is the key to the flavor of this soup, so be sure to use a good quality brand. Look for a paste that is made with fresh, flavorful ingredients.
- Don't be afraid to adjust the heat level: The amount of red curry paste you use will determine the heat level of the soup. If you like spicy food, you can add more paste. If you prefer a milder soup, use less paste.
- Serve the soup with fresh toppings: Fresh cilantro, lime wedges, and chopped peanuts are all great toppings for this soup. They add a pop of color and flavor.
Conclusion:
This red curry chicken and pumpkin soup is a delicious and easy-to-make dish that is perfect for a weeknight meal. The creamy pumpkin and flavorful red curry broth make this soup a hit with everyone who tries it. So next time you're looking for a comforting and satisfying soup, give this recipe a try. You won't be disappointed!
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