Plat
Vietnamese Pumpkin Soup with Soy Glazed Chicken
50 minPour 4Nutri-Score B€€
B
50 min
50 minVietnamese Pumpkin Soup with Soy Glazed Chicken
ce qu’il vous faut
Ingrédients
pumpkin (peeled, deseeded, cubed)Fruits et légumes800 g
onion (diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
vegetable oilÉpicerie30 ml- vegetable stockÉpicerie800 ml
- coconut milkÉpicerie200 ml
- fish sauceÉpicerie15 ml
saltÉpices3 g
black pepper (ground)Épices2 g
chicken thighs (boneless, skinless, cut into pieces)Viandes600 g
soy sauceÉpicerie60 ml
honeyÉpicerie30 ml- brown sugarÉpicerie20 g
- rice vinegarÉpicerie15 ml
ginger (grated)Fruits et légumes15 g- sesame oilÉpicerie15 ml
spring onion (sliced)Fruits et légumes2 morceaux
sesame seedsFruits à coque et graines10 g
jasmine rice (rinsed)Céréales300 g
par portion
Nutrition
679kcal
- Glucides
- 80 g
- Protéines
- 36 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Mixeur plongeant
Casserole
Saladier
pas à pas
Préparation
- Étape 1
Prepare the pumpkin soup base
- Heat the vegetable oil in a stockpot and soften the onion and garlic.
- Add the pumpkin cubes and stir to coat.
- Pour in the vegetable stock and bring to a simmer.
- Étape 2
Simmer the soup
- Cook until the pumpkin is completely tender.
- Season with fish sauce, salt and black pepper.
- Étape 3
Blend the soup
- Blend the soup until smooth with an immersion blender.
- Stir in the coconut milk and adjust the seasoning.
- Étape 4
Make the soy glaze
- Whisk the soy sauce, honey, brown sugar, rice vinegar, ginger and sesame oil in a bowl.
- Étape 5
Cook the soy glazed chicken
- Sear the chicken pieces in a frying pan until golden.
- Pour in the soy glaze and cook, turning the chicken, until sticky and cooked through.
- Étape 6
Cook the rice
- Simmer the jasmine rice in a saucepan with water until fluffy.
- Étape 7
Serve
- Ladle the pumpkin soup into bowls.
- Top the chicken with spring onion and sesame seeds and serve with the rice.