Red Curry Chicken and Pumpkin Soup

Name: Red Curry Chicken and Pumpkin Soup
Total time: 95
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces; 1 medium red onion, diced, divided; 2 teaspoons brown sugar; freshly ground black pepper to taste; 1 teaspoon ground cumin; 1 teaspoon kosher salt, or to taste; 1 tablespoon freshly minced ginger; 4 cloves garlic, finely chopped; 6 cups chicken broth, or to taste, divided; 1 (13 ounce) can unsweetened coconut milk (not low-fat); 2 tablespoons red curry paste, or more to taste; 0.25 teaspoon cayenne pepper; 1 bay leaf; 1 tablespoon fish sauce; 1 (2 pound) kabocha squash; 1 large red bell pepper, diced; 2 medium green onions, thinly sliced, or more to taste; 0.5 cup chopped fresh cilantro, or more to taste; 0.25 cup chopped fresh basil, or more to taste; 2 small serrano peppers, thinly sliced; 3 medium limes, halved

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

6 servings

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1 tablespoon vegetable oil
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2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
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1 medium red onion, diced, divided
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2 teaspoons brown sugar
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freshly ground black pepper to taste
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1 teaspoon ground cumin
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1 teaspoon kosher salt, or to taste
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1 tablespoon freshly minced ginger
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4 cloves garlic, finely chopped
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6 cups chicken broth, or to taste, divided
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1 (13 ounce) can unsweetened coconut milk (not low-fat)

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2 tablespoons red curry paste, or more to taste
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0.25 teaspoon cayenne pepper
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1 bay leaf
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1 tablespoon fish sauce
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1 (2 pound) kabocha squash
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1 large red bell pepper, diced
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2 medium green onions, thinly sliced, or more to taste
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0.5 cup chopped fresh cilantro, or more to taste
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0.25 cup chopped fresh basil, or more to taste
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2 small serrano peppers, thinly sliced
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3 medium limes, halved

Instructions

Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
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.
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.
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.
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.
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.
Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.