Chicken and pumpkin soup

Cambodian cuisine
Lao cuisine
cocina asiatica
Chicken and pumpkin soup
People 4
Portions 4
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prep time
30 min
cooking time
50 min
total time
1 hr 20 min
prep time
30 min
cooking time
50 min
total time
1 hr 20 min
  • 1/2 Cup (100 g) long-grained rice
  • 2 tablespoons oil
  • 1 kg of chicken in chunks
  • 3 cloves of garlic, majados
  • 3 tablespoons of lemongrass (only the white part), fine chopped.
  • 2 teaspoons of fresh turmeric, grated, o 1 TSP saffron, ground
  • 2 spoonfuls of galangal, grated
  • 6 kaffir lime leaves, cut into julienne
  • 6 spring onions, chopped
  • 4 cups (1 liter) chicken broth
  • 500 g of pumpkin, diced
  • 1 small green papaya, peeled and chopped
  • 125 g of round green beans, in short pieces
  1. Spread the rice on a baking sheet and roast at 180oC during 15 minutes or until golden. Leave to cool well and crush in a blender until finely ground.
  2. In the meantime, heat the oil in a large casserole and sing the chicken pieces in batches of a few 5 minutes each or until they're well browned. Sing them on paper napkins.
  3. Add garlic to casserole, chopped lemongrass, turmeric, the gallant, kaffir lime leaves and spring onions; saute them over medium heat some 3 minutes or until the spring onion is golden but unsalted.
  4. Put the chicken cn the casserole. add the broth, cover it and let it simmer for 20 minutes. Add the squash and papaya and let it simmer others 10 more minutes. Incorporate green beans and keep cooking other 10 minutes, or until the chicken is tender. Stir in toasted, ground rice, bring it back to the boil, reduce the heat and let it simmer for 5 minutes, until the mixture has thickened quite a bit. Garnish the dish with the kaffir lime leaves.
Recipes easy to https://recetasdecocinafaciles.NET /

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