Lunch Recipe

Cambodian Chicken Soup

This wonderful chicken and rice soup features curry, coconut, and pineapple.

INGRIDIENT

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

DIRECTION

Step: 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.

NUTRITION FACT

Per Serving: 412 calories; protein 11.5g; carbohydrates 42.6g; fat 23g; cholesterol 17.7mg; sodium 433mg.

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