Cambodian Chicken Soup

Cambodian Chicken Soup

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. 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.

04/07/2018
Cambodian Chicken Soup, recipe PT15M PT1H 5 455 calories

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