Cambodian Chicken Soup recipe

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Ingredients

1 tablespoon vegetable oil
1 teaspoon chopped fresh ginger root
1 clove garlic, minced
2 teaspoons minced fresh serrano or other small hot green chile, 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 (13.5 ounce) cans coconut milk
1 (20 ounce) can pineapple tidbits, drained
4 cups cooked rice

Nutrition Info

411.7 calories
carbohydrate: 42.6 g
cholesterol: 17.7 mg
fat: 23 g
fiber: 2.2 g
protein: 11.5 g
saturatedFat: 18.6 g
servingSize: -
sodium: 433 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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

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