Cambodian Chicken Soup

This wonderful chicken and rice soup features curry, coconut, and pineapple.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 412 Calories

Ingredients

• 2 teaspoons white sugar
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 2 cups chicken broth
• 1 tablespoon curry powder
• 1 tablespoon vinegar
• 1 teaspoon chopped fresh ginger root
• 1 (20 ounce) can pineapple tidbits, drained
• 4 cups cooked rice
• 1 tablespoon fish sauce
• 2 teaspoons red curry paste
• 2 (13.5 ounce) cans coconut milk
• 2 chicken breasts, cut into chunks
• 2 teaspoons minced fresh serrano or other small hot green chile, including seeds

Recipe Instructions

Step 1

Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.