CAMBODIAN CHICKEN SOUP

Cambodian Chicken Soup image

Provided by ElizabethKnicely

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

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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

Steps:

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 : Calories 615.7, Fat 22.1, SaturatedFat 16.8, Cholesterol 23.2, Sodium 423.4, Carbohydrate 92.9, Fiber 1.3, Sugar 63, Protein 12.7