Cambodian Chicken Soup
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
8
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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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.