Curried Chicken, Pumpkin and Potato Soup

Curried Chicken, Pumpkin and Potato Soup


2 people made this

About this recipe: This soup will warm the cockles of your heart. It's thick, hearty, creamy, spicy and perfect for the cold winter months. The potato can be replaced by rice, if desired. Whichever way, it's a delicious soup that everyone will want seconds of.

Makes: 4 - 6 hearty servings

  • 1 teaspoon groundnut oil
  • 1 small onion, chopped
  • 2 1/2 tablespoons yellow Thai curry paste, such as Mae Ploy or to taste
  • 1.25 litres hot water
  • 1 tablespoons Thai fish sauce
  • 600g potatoes, chopped into 2.5 cm (1 inch) chunks
  • 2 skinless chicken thigh fillets, cut into 2.5cm (1 inch) chunks
  • 750g butternut squash or pumpkin, cut into 2.5cm (1 inch) chunks
  • 1 1/2 tablespoons potato starch or cornflour, mixed with 2 tablespoons water
  • 1 (160ml) tin coconut milk

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Heat oil in a large saucepan and sauté onions until translucent, about 4-5 minutes.
  2. Add curry paste, water, fish sauce, potatoes (or rice), chicken and squash.
  3. Bring to the boil, then simmer for 10-15 minutes or until potatoes are tender, but not mushy. If using rice, it will take about 20-25 minutes for the rice to get soft, mushy and thicken the soup.
  4. Stir in the potato starch slurry and stir until thickened, then remove from the heat.
  5. Stir though coconut milk. If the soup is too thick, add hot water to the desired consistency. Enjoy!


If you feel like the rice version, simply swap the potatoes for 130g rice and omit the potato starch/cornflour slurry.

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