Red Curry Chicken and Pumpkin Soup

As the weather turns colder and the days get shorter, and maybe you start feeling those winter blues, make a big pot of this red curry chicken and pumpkin soup. When people think of comfort food, they usually don’t think of it as exciting and interesting, but this incredibly tasty soup is the rare exception. It will warm your heart and sooth your soul, but stimulate you at the same time with its lovely contrast of flavors and textures.

Step: 1

Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

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.

Step: 6

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.

Step: 7

Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

Per Serving: 454 calories; protein 30.8g; carbohydrates 26.1g; fat 26.2g; cholesterol 97.3mg; sodium 1532.8mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.