Red Curry Chicken & Pumpkin Soup – Food Wishes

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We are right in the middle of soup season, and when the weather turns cold, and the days grow short, there’s nothing better than a big bowl of this comforting red curry chicken and pumpkin soup, and its proven ability to chase away the winter blues . Enjoy! For the fully formatted, printable, written recipe, follow this link: To become a Member of Food Wishes, and read Chef John’s in-depth article about this Red Curry Chicken & Pumpkin Soup recipe, follow this link: You can also find more of Chef John’s content on Allrecipes:.

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50 COMMENTS

  1. Made a vegetarian version today and it was delicious. I didn’t have curry paste on hand so I made my own — surprisingly easy. Used soy curls instead of chicken and cooking time only took about 35 minutes. Used a combination of pie pumpkin and kabocha squash. MMmm!! Thanks Chef John!

  2. I made this last night and it is literally the best thing I've ever eaten in my life. (I almost burned my kitchen down doing but we don't have to talk about that) I used a red kuri squash and it came out fantastic!! I served it with rice, and I've eaten it for four meals in a row. My entire life is Chef John's soup at this point. I close my eyes and all I see is soup

  3. As a friend of asian food I was already going to comment about the lime juice, but there it was in the end. I like a slightly exaggerated amounts of brown or cane sugar and lime. Also one option I highly recommend, if available, is fresh kaffir lime leaves. Some fresh ones even freezed are fine. fold it and rip the stem, pile them up and slice thinly. Small pieces of limely heaven.

  4. Chef…this recipe made my eyes roll back in my head it was so good! I added a tablespoon of honey at the end and it really accented the coconut/ curry flavor a lot. I also added 3.5 tblspns of Red curry paste instead of 2. Fiery goodness! This recipe also taught me a new favorite vegetable. Kabocha squash!!! Woah!!

  5. Just cranked this one out this evening – great recipe, very tasty! Chef John's recipes never fail to impress.

    I used a butternut squash because I couldn't find a usable pumpkin at the grocery store: it worked out pretty nicely, but probably doesn't have as much flavor as a good pumpkin. Also, don't skip the fish sauce and lime, those really put this soup together right!

  6. I must admit, bay leaves are something I've always added simply because whatever recipe I'm cooking calls for them – I don't have the faintest clue what actual flavour they add, though, and have never ever heard anyone say, "you know, this is good an' all, but it really could have done with an extra bay leaf". Anyone else with me on this?

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