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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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 |
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.
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