What will enhance your mood on a cold winter night better than a hot chicken soup with pumpkin? This fantastic hot and sour chicken soup with pumpkin has an appetizing taste with a hearty texture. It is a perfect meal for a friend gathering.
The recipe for this chicken soup with pumpkin is simple and convenient. This fragrant soup contains fresh lime, garlic, and ginger that give it a desirable flavor. A bowl of this chicken soup will revive you. It can be a perfect meal for any night of the week.
Trim and peel the pumpkin and cut it in half lengthways. Scoop out and discard the seeds. Chop the pumpkin and chicken thighs into 3 cm (1.18 inch) chunks.
Drizzle one tablespoon of oil into a large pan and place it over medium heat. Add the chicken pieces to the pan and cook for five minutes until golden brown. Stir them occasionally.
Peel the garlic and ginger and grate them both. Slice two of the fresh chilies and bash the lemongrass with the back of a knife. Add them to the chicken mixture. Toss in the lime leaves. Cook the mixture for about two minutes until the ginger and garlic have softened and are fragrant.
Then add the pumpkin slices to the pan, give them a nice mix. Pour in the Kalleh milk and stock. Bring to a boil, reduce the heat to low, and simmer the mixture for 25 minutes until the pumpkin is tender and the sauce has thickened. Now add in the mushrooms and cook for fifteen minutes.
Slice the reserved fresh chili. Cut one lime into wedges and discharge the stalks of the fresh basil leaves.
Remove the delicious soup from the heat and stir in the fish sauce. Add in the sugar, squeeze in the juice from the remaining lime, and season with salt and black pepper to taste.
Pour the warm chicken soup with pumpkin in separate bowls, and scatter over the chili and basil leaves. Side it with toasted garlic bread and fresh lime wedges. Enjoy!