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Creamy Thai Pumpkin & Chicken Soup | Aromatic with Coconut Milk
(0)
40 min
Under an hour
Gurkerl Küche
Ein wärmendes Wohlfühlgericht für den goldenen Herbst: Samtige Hendlsuppe trifft auf aromatischen Hokkaido-Kürbis, cremige Kokosmilch und feine thailändische Gewürze. Zartes Hendlfleisch und frische Jungzwiebeln machen diese exotische Suppe zum perfekten Seelenwärmer.
Ingredients
Preparation method
Preparation
Thoroughly wash the Hokkaido pumpkin, cut in half, deseed, and cut into bite-sized cubes of approx. 2 cm (the skin of Hokkaido pumpkin is edible and can be cooked). Pat the chicken breast dry and cut into bite-sized pieces. Peel and finely grate the ginger, and finely chop the garlic. Wash the spring onions and slice into thin rings, keeping the white and green parts separate. Rinse the lime under hot water and cut in half.
Preheat the oven to approx. 60 °C (top/bottom heat) to warm deep soup bowls – this keeps the soup wonderfully hot when served.
Preparing the soup
Heat the vegetable oil in a large pot. Gently sauté the white parts of the spring onions together with the chopped garlic, grated ginger, and red curry paste over medium heat for about 1 to 2 minutes until the aromas fully unfold.
Chef's tip
Pumpkin texture: If you prefer a completely velvety cream soup, you can blend the cooked pumpkin completely with an immersion blender before adding the chicken.
Spice level: For a milder flavor, reduce the curry paste to 1 tbsp; for more heat, garnish with some fresh chilli rings when serving.
Storage: The soup is ideal for meal prep and keeps well in an airtight container in the refrigerator for up to 2 days. Reheat gently so the chicken remains juicy.
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