Red Curry Chicken and Pumpkin Soup
Prep Time: 25 min
Cook Time: 70 min
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
- ✓ ¼ 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
- ✓ ½ cup chopped fresh cilantro, or more to taste
- ✓ ¼ cup chopped fresh basil, or more to taste
- ✓ 2 small serrano peppers, thinly sliced
- ✓ 3 medium limes, halved