Thai Coconut Soup with Pumpkin and Chicken Recipe
Creamy coconut soup with pumpkin and chicken is a bowl full of warmth, perfect for a cooler day. In Thailand, coconut soups often replace a full lunch – they’re filling, fragrant with lemongrass and lime, yet not heavy. This version is milder, so the whole family will enjoy it.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- chicken breast - 300 g
- pumpkin (e.g. Hokkaido or butternut) - 400 g
- coconut milk kokosowe z puszki - 400 ml
- chicken or vegetable stock - 700 ml
- lemongrass (stalk) - 1 piece
- fresh ginger - 2 cm
- fish sauce rybny - 2 tablespoon
- lime juice - 2 tablespoon
- sugar trzcinowy - 1 teaspoon
- red chili pepper - 0.5 piece
- oil roślinny - 1 tablespoon
- fresh coriander or parsley - 2 handful
- salt
Main Ingredient:
pumpkin
Preparation
- Cut the chicken into thin strips or small bite-sized pieces.
- Peel the pumpkin (if you use Hokkaido, you can leave the skin on), remove the seeds and cut into cubes of about 2 cm.
- Peel the ginger and slice it thinly. Lightly crush the lemongrass with the handle of a knife, then cut it into 2–3 pieces so it releases its aroma more easily.
- Heat the oil in a pot over medium heat. Add the ginger and fry for 1–2 minutes, stirring, until it becomes very fragrant but does not brown.
- Add the pumpkin pieces, stir and fry for 2–3 minutes to warm them through slightly.
- Pour in the stock, add the lemongrass and bring to a boil. Reduce the heat to medium and cook for 10 minutes, until the pumpkin starts to soften.
- Add the coconut milk, fish sauce and sugar. Gently stir and bring back to a gentle simmer.
- Add the chicken pieces. Cook over low heat for 8–10 minutes, until the meat is completely white inside and the pumpkin is very soft (a fork goes through easily).
- Remove the pieces of lemongrass from the soup so no one bites into a hard piece in their bowl.
- Add the lime juice and, if you like, finely chopped chili. Taste and, if needed, season with a little salt or extra fish sauce.
- Serve the soup hot, sprinkled with chopped coriander or parsley. You can add cooked jasmine rice to the bowl if you want a more filling dish.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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