Hoofdgerecht
Vietnamese Pumpkin Soup with Soy Glazed Chicken
50 minVoor 4Nutri-Score B€€
B
50 min
50 minVietnamese Pumpkin Soup with Soy Glazed Chicken
wat je nodig hebt
Ingrediënten
pumpkin (peeled, deseeded, cubed)Groente en fruit800 g
onion (diced)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken
vegetable oilVoorraadkast30 ml- vegetable stockVoorraadkast800 ml
- coconut milkVoorraadkast200 ml
- fish sauceVoorraadkast15 ml
saltKruiden en specerijen3 g
black pepper (ground)Kruiden en specerijen2 g
chicken thighs (boneless, skinless, cut into pieces)Vlees600 g
soy sauceVoorraadkast60 ml
honeyVoorraadkast30 ml- brown sugarVoorraadkast20 g
- rice vinegarVoorraadkast15 ml
ginger (grated)Groente en fruit15 g- sesame oilVoorraadkast15 ml
spring onion (sliced)Groente en fruit2 stukken
sesame seedsNoten en zaden10 g
jasmine rice (rinsed)Granen300 g
per portie
Voedingswaarden
679kcal
- Koolhydraten
- 80 g
- Eiwitten
- 36 g
- Vetten
- 24 g
wat je gebruikt
Keukengerei
Soeppan
Koekenpan
Staafmixer
Steelpan
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Simmer the soup
- Cook until the pumpkin is completely tender.
- Season with fish sauce, salt and black pepper.
- Stap 3
Blend the soup
- Blend the soup until smooth with an immersion blender.
- Stir in the coconut milk and adjust the seasoning.
- Stap 4
Make the soy glaze
- Whisk the soy sauce, honey, brown sugar, rice vinegar, ginger and sesame oil in a bowl.
- Stap 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.
- Stap 6
Cook the rice
- Simmer the jasmine rice in a saucepan with water until fluffy.
- Stap 7
Serve
- Ladle the pumpkin soup into bowls.
- Top the chicken with spring onion and sesame seeds and serve with the rice.