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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8