- 1 chicken
- 1 whole star anise
- 3cm cut fresh ginger
- 3 spring onions
- 1 teaspoon lemon grass
- 2 cloves smashed garlic
- White pepper
- 1 tablespoon fish sauce
- 1 kaffir lime leaf
- 1 to 2 red chilli chopped and de-seeded
- 1 6 inch stick celery
- 500 g pumpkin
- 1/2 tin of reduced cream
- Chopped coriander
- 2 tablespoons fish sauce, additional
- 2 tablespoons of water
- Red chilli with a few of the seeds, chopped
- 1 teaspoon brown sugar
- Place chicken, star anise, cut ginger, spring onions, lemon grass, garlic, pepper, salt, 1 Tsp fish sauce, kaffir lime leaf , celery , 1 tsp corriander and chilli into a large pot and cover with water and simmer for at least 2 hours.
- Keep an eye on the water level as you want about 1 and a half litres of stock.
- After at least 2 hours lift chicken onto a plater to cool.
- The chicken can be used for sandwiches or what ever you like - Its the stock we are after for this recipe.
- Strain the stock into a clean pot. Discard the rest of the ingredients
- Add the chopped deseeded pumpkin to the stock.
- Bring to the boil and simmer until the pumpkin is cooked -About 30 mins.
- Once cooked cool abit and blend. Be careful here, I usually take the pumpkin out and blend with a little stock then return to the pot. Safety First.
- At this stage you can put it in the fridge for later or continue as follows.
- Add half a tin of reduced cream to the pumpkin soup and mix and heat but do not boil.
- This soup is now ready to enjoy!
I like to serve Vietnamese dipping sauce on the table for those who like it hot.
A teaspoon or two added to the soup for some extra zing.
Prepare the Vietnamese dipping sauce by combining the following ingredients in a small bowl.
1 tablespoon chopped coriander
2 tablespoons fish sauce
2 tablespoons cold water
1 chopped red chilli
1 teaspoon brown sugar