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Vietnamese Pumpkin Soup with Soy Glazed Chicken
50 minServes 4Nutri-Score B€€
B
50 min
50 minVietnamese Pumpkin Soup with Soy Glazed Chicken
what you need
Ingredients
pumpkin (peeled, deseeded, cubed)Produce800 g
onion (diced)Produce1 piece
garlic (minced)Produce3 pieces
vegetable oilPantry30 ml- vegetable stockPantry800 ml
- coconut milkPantry200 ml
- fish saucePantry15 ml
saltSpices3 g
black pepper (ground)Spices2 g
chicken thighs (boneless, skinless, cut into pieces)Meat600 g
soy saucePantry60 ml
honeyPantry30 ml- brown sugarPantry20 g
- rice vinegarPantry15 ml
ginger (grated)Produce15 g- sesame oilPantry15 ml
spring onion (sliced)Produce2 pieces
sesame seedsNuts & seeds10 g
jasmine rice (rinsed)Grains300 g
per serving
Nutrition
679kcal
- Carbs
- 80 g
- Proteins
- 36 g
- Fat
- 24 g
what you’ll use
Tools
Stockpot
Frying pan
Immersion blender
Saucepan
Mixing bowl
step by step
Method
- Step 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.
- Step 2
Simmer the soup
- Cook until the pumpkin is completely tender.
- Season with fish sauce, salt and black pepper.
- Step 3
Blend the soup
- Blend the soup until smooth with an immersion blender.
- Stir in the coconut milk and adjust the seasoning.
- Step 4
Make the soy glaze
- Whisk the soy sauce, honey, brown sugar, rice vinegar, ginger and sesame oil in a bowl.
- Step 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.
- Step 6
Cook the rice
- Simmer the jasmine rice in a saucepan with water until fluffy.
- Step 7
Serve
- Ladle the pumpkin soup into bowls.
- Top the chicken with spring onion and sesame seeds and serve with the rice.