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 caloriescarbohydrate: 42.6 gcholesterol: 17.7 mgfat: 23 gfiber: 2.2 gprotein: 11.5 gsaturatedFat: 18.6 gservingSize: -sodium: 433 mgsugar: 12.2 gtransFat: : -unsaturatedFat: : -
Directions Cambodian Chicken Soup
Directions
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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.