Curried Coconut Pumpkin Soup with Chicken and Jasmine Rice

Name: Curried Coconut Pumpkin Soup with Chicken and Jasmine Rice
Prep time: 3 h
Cook time: 3 h
Yield: 6 -8
Ingredients: 1 tablespoon extra virgin olive oil; 1 cup shallots; 2 teaspoons ginger; 2 lemongrass; ½ teaspoon garlic chili sauce; 1 teaspoon Coriander; 1 teaspoon cumin; 2 teaspoons curry powder; 4 cups chicken broth; 1 15 ounce pumpkin puree; 3 coconut milk; 4 tablespoons fish sauce; 2 tablespoons lime juice; ¼ cup dark brown sugar; 6 ounces arugula; ½ cup basil; 2-3 cups chicken breast; 1-2 cups jasmine rice; FOR THE GARNISH:; 1 avocado; 2 green onion; ¼ cup cilantro

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Prep Time
3 hrs
Cook Time
3 hrs
Servings
6 -8
Course
Soup
Cuisine
International

Curried Coconut Pumpkin Soup with Chicken and Jasmine Rice

Brielle Kelley

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1 tablespoon extra virgin olive oil
1 cup shallots roughly chopped
2 teaspoons ginger fresh
2 lemongrass tender inner stalks only, coarsely chopped, stalks
½ teaspoon garlic chili sauce available in the Asian section of most larger grocery stores, or 1 teaspoon Sriracha
1 teaspoon Coriander
1 teaspoon cumin
2 teaspoons curry powder mild
4 cups chicken broth low sodium
1 15 ounce pumpkin puree not pie filling as this has sugar and spices, canned
3 coconut milk I like the Trader Joe's brand, light, canned
4 tablespoons fish sauce available in the Asian section of most larger grocery stores
2 tablespoons lime juice
¼ cup dark brown sugar
6 ounces arugula long stems removed, or spinach; baby
½ cup basil finely chopped, fresh
2-3 cups chicken breast from a rotisserie chicken or leftover roasted chicken, grilled chicken or roasted chicken breasts, shredded
1-2 cups jasmine rice cooked
FOR THE GARNISH:
1 avocado halved, cored, peeled and thinly sliced (keep from browning by sprinkling with a bit of lemon or lime juice, medium
2 green onion thinly sliced
¼ cup cilantro finely chopped, fresh

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Instructions

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Heat olive oil in a large pot over medium heat. Add shallots and cook until tender, about 8-10 minutes, stirring occasionally. Add fresh ginger, lemongrass, garlic chili sauce, coriander, cumin, and curry powder and cook another 30 seconds or until aromatic.
Add chicken broth and canned pumpkin and bring to a boil. Reduce heat and simmer for 15 minutes.
Let cool slightly and blend with an immersion blender or in a regular blender until smooth. If using a regular blender, return to pot and turn heat back to medium. Add coconut milk, fish sauce, lime juice and brown sugar and return to a low simmer. Add spinach (or arugula) and fresh basil and removed from heat.
To serve, place approximately ¼-1/3 cup chicken in each of 6 shallow serving bowls. Ladle soup into bowls and place approximately ¼ cup rice in the center. Arrange avocado decoratively on one side of the rice and sprinkle each serving with cilantro and sliced green onions. Serve - and expect rave reviews!