Cambodian Chicken Soup

Cambodian Chicken Soup

by Vanessa Jenkins 1 year ago
4.8 (10)
20 minutes
411.7 kcal
42.6 g carbs
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Description

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

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
Directions
  1. 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.
Nutrition Facts
serving: 8 servings
calories: 411.7 kcal
carbohydrates: 42.6 g
protein: 11.5 g
saturated fat: 18.6 g
cholesterol: 17.7 mg
sodium: 433 mg
fiber: 2.2 g
sugar: 12.2 g