Curried Coconut Pumpkin Soup with Chicken and Jasmine Rice
Servings: 6 -8
Calories:
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup roughly chopped shallots
- 2 teaspoons fresh ginger
- 2 stalks lemongrass tender inner stalks only, coarsely chopped
- ½ teaspoon garlic chili sauce or 1 teaspoon Sriracha available in the Asian section of most larger grocery stores
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons mild curry powder
- 4 cups low sodium chicken broth
- 1 15 ounce can pumpkin puree not pie filling as this has sugar and spices
- 3 cans light coconut milk I like the Trader Joe's brand
- 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 baby arugula or spinach long stems removed
- ½ cup finely chopped fresh basil
- 2-3 cups shredded chicken breast from a rotisserie chicken or leftover roasted chicken, grilled chicken or roasted chicken breasts*
- 1-2 cups cooked jasmine rice
- For the garnish:
- 1 medium avocado halved, cored, peeled and thinly sliced (keep from browning by sprinkling with a bit of lemon or lime juice)
- 2 green onion thinly sliced
- ¼ cup finely chopped fresh cilantro
Instructions
- 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!
