Thai Coconut Chicken and Pumpkin Soup

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 2 cups peeled and cubed pumpkin
• 1 cup shredded cooked chicken
• 2 tablespoons fish sauce (or soy sauce for vegan option)
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Steps

1. 1 Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened.
2. 2 Stir in cumin, coriander, and chili powder; cook for another minute.
3. 3 Add coconut milk and chicken broth, stirring to combine.
4. 4 Bring to a gentle boil, then add pumpkin. Reduce heat and simmer until pumpkin is tender.
5. 5 Stir in shredded chicken, fish sauce, and lime juice. Simmer for 5 minutes.
6. 6 Season with salt and pepper to taste. Serve hot, garnished with cilantro.

Equipment

• Large pot
• Cutting board and knife
• Measuring spoons

Variations

• Add a splash of coconut cream for extra richness.
• Incorporate Thai basil for a fragrant twist.

Substitutions

• Substitute pumpkin with butternut squash for a similar texture.
• Use vegetable broth and omit chicken for a vegetarian option.

Pairings

• Serve with a crisp Thai iced tea.
• Pairs well with a side of mango sticky rice for dessert.

Nutrition

Tips

• For a vegan version, substitute chicken with chickpeas and use soy sauce instead of fish sauce.
• Use fresh pumpkin or canned pumpkin puree for convenience.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with steamed jasmine rice or crusty bread.
• Pair with a side of spring rolls for a complete meal.

FAQ