Thai Pumpkin Soup with Chicken and Glass Noodles Recipe
This soup is a bowl full of comfort: sweet pumpkin, tender chicken, springy glass noodles and the aromas of lime and lemongrass. In Thailand, soups like this are often eaten as a quick lunch – they’re light but filling, a bit like a cross between broth and stew.
Thailand
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌙
Supper
🌶️
Medium spicy
Sweet
Sour
Salty
Umami
Spicy
Creamy
Fresh
Warming
Filling
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- chicken breast - 300 g
- pumpkin (e.g. hokkaido or butternut) - 400 g
- glass noodles (mung bean noodles) - 80 g
- chicken or vegetable stock - 1 l
- coconut milk kokosowe - 200 ml
- lemongrass stalks - 2 piece
- kaffir lime leaves - 3 piece
- fish sauce rybny - 2 tablespoons
- lime juice - 2 tablespoons
- garlic - 3 cloves
- fresh ginger - 2 cm
- chili pepper - 1 piece
- oil roślinny - 1 tablespoon
- fresh coriander or parsley - 2 tablespoons
Main Ingredient:
pumpkin
Preparation
- Pour hot water over the glass noodles in a bowl and set aside for 10 minutes, until softened. Drain and set aside.
- In a large pot, heat the oil over medium heat. Add the garlic, ginger and chili. Fry for 30–40 seconds, stirring, until they become very fragrant but not browned.
- Add the chicken strips. Fry for 3–4 minutes, stirring, until the meat turns white on the outside.
- Pour in the stock, add the pumpkin, crushed lemongrass stalks and kaffir lime leaves. Bring to a boil, reduce the heat and cook for 12–15 minutes, until the pumpkin is soft and easily pierced with a fork.
- Remove the lemongrass stalks and lime leaves (they’re not pleasant to eat).
- Add the coconut milk and fish sauce. Gently stir and heat for 2–3 minutes without bringing to a vigorous boil.
- Add the soaked glass noodles and cook for another 2–3 minutes, until the noodles are hot and slightly translucent.
- Remove the pot from the heat. Add the lime juice, taste and, if needed, adjust with more fish sauce (saltiness) or lime juice (acidity).
- Ladle the soup into bowls, sprinkle with chopped coriander or parsley and serve immediately.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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