📸 Image coming soon for Pumpkin and Chicken Rice Soup
Sup Nasi Labu dan Ayam
Makan Tengah Hari • Malaysia
How to Make Pumpkin and Chicken Rice Soup (Traditional & Healthy Version)
Pumpkin and Chicken Rice Soup is a beloved Malaysian dish that beautifully combines local flavors and healthy ingredients for a nourishing meal. Known locally as 'Sup Labu dan Ayam dengan Nasi', this comforting soup draws inspiration from Malaysia’s multicultural cuisine, blending the natural sweetness of pumpkin, tender chicken, and aromatic rice in a clear, light broth. The addition of Malay herbs like pandan leaves and serai (lemongrass) imparts a unique fragrance that is quintessentially Malaysian. This soup is perfect for lunch, especially for those seeking a light yet satisfying meal. The recipe highlights the use of local produce and spices, making it an accessible, home-cooked favorite across many Malaysian households. Its gentle flavors and balanced nutrition make it suitable for all ages, while the use of minimal oil and fresh herbs aligns with health-conscious Malaysian eating habits. Rich in tradition and taste, Pumpkin and Chicken Rice Soup makes for a delicious, warming bowl that showcases the best of Malaysian home cooking.
Bahan-bahan(untuk 1 large bowl (approx. 350ml) per serving)
- 1 cup Pumpkin (labu) (peeled and cubed)
- 100g Chicken breast (skinless, diced)
- 1/2 cup Cooked rice (preferably day-old rice)
- 1/2 Carrot (sliced)
- 1/2 Onion (chopped)
- 2 cloves Garlic (minced)
- 1/2 inch Ginger (sliced)
- 1 stalk Serai (lemongrass) (bruised)
- 1 Pandan leaf (tied in a knot)
- 3 cups Low-sodium chicken stock
- 1/4 tsp Salt (to taste)
- 1/8 tsp White pepper (to taste)
- 1 stalk Spring onion (chopped, for garnish) - pilihan
Arahan
- 1
Heat a medium pot over medium flame. Add chopped onion, garlic, and ginger. Sauté until fragrant.
3 minutes
Use minimal oil or a splash of water for sautéing to keep it healthy.
- 2
Add diced chicken breast and cook until the color changes.
2 minutes
Cut chicken evenly to ensure quick, uniform cooking.
- 3
Toss in pumpkin cubes and sliced carrot. Stir to mix with aromatics.
2 minutes
Pumpkin adds natural sweetness and thickness to the soup.
- 4
Pour in low-sodium chicken stock. Add bruised serai and pandan leaf. Bring to a gentle boil.
5 minutes
Simmer gently to extract maximum aroma from herbs.
Kenapa hidangan ini sihat
Pumpkin and Chicken Rice Soup is a heart-healthy, low-calorie dish rich in fiber, vitamins, and minerals. Using lean chicken, minimal oil, and whole vegetables ensures lower cholesterol and sodium levels. The inclusion of local herbs promotes better digestion and immunity. This recipe is perfect for anyone seeking a nutritious lunch that’s filling without being heavy.
This soup is rich in vitamin A from pumpkin, lean protein from chicken breast, and essential minerals from carrots and herbs. The low-fat, clear broth makes it suitable for those watching their caloric intake, while the use of pandan and lemongrass adds antioxidants and digestive benefits. Each bowl provides a balanced mix of macronutrients—protein, complex carbs, and minimal fat—making it a wholesome meal for all ages.
Petua
- 💡Tip 1: Use freshly made chicken stock for deeper flavor and less sodium.
- 💡Tip 2: Choose ripe, orange pumpkin for maximum sweetness and nutrients.
- 💡Tip 3: Remove pandan and lemongrass before serving to avoid tough bites.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over the stove, adding a splash of water if the soup thickens.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 225.0 kcal |
