Name: Cambodian Chicken Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 tablespoon vegetable oil; 1 teaspoon chopped fresh gingerroot; 1 garlic clove, minced; 2 teaspoons minced fresh serrano chili peppers or 2 teaspoons other small hot green chili peppers, including seeds; 2 chicken breasts, cut into chunks; 2 teaspoons red curry paste; 1 tablespoon curry powder; 1 tablespoon vinegar; 1 tablespoon fish sauce; 2 teaspoons white sugar; 2 cups chicken broth; 2 (13 1/2 ounce) cans coconut milk; 1 (20 ounce) can pineapple chunks, drained; 4 cups cooked rice

Recipe by ElizabethKnicely

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

Ready In:: 40mins
Serves:
Units:

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ingredients

1 tablespoon vegetable oil
1 teaspoon chopped fresh gingerroot
1 garlic clove, minced
2 teaspoons minced fresh serrano chili peppers or 2 teaspoons other small hot green chili peppers, including seeds
2 chicken breasts, cut into chunks
2 teaspoons red curry paste
1 tablespoon curry powder
1 tablespoon vinegar
1 tablespoon fish sauce
2 teaspoons white sugar
2 cups chicken broth
2 (13 1/2 ounce) cans coconut milk
1 (20 ounce) can pineapple chunks, drained
4 cups cooked rice

directions

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.

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