Thai Pumpkin Soup With Chicken

To a large pot over low heat, add the vegetable oil, curry paste, and 1/4 cup of the coconut milk; stir frequently for 5 minutes to cook off the spices in the curry paste.

Add the stock and pumpkin, and cook over medium heat until the pumpkin is soft, approximately 15 minutes.

Blend until smooth (use a stick blender; if using a traditional blender, allow the pumpkin to cool to prevent steam burns).

Add the brown sugar, fish sauce, and kaffir lime leaves; taste and adjust seasoning if required.

Add chicken and the remaining coconut milk and cream.

Gently simmer for 5 minutes or until the chicken is cooked.

Optional: Serve the soup with finely sliced kaffir lime leaf, extra pumpkin cubes, chili, shallot, and a drizzle of coconut milk.

Dietary

Allergens