Harriet Gallagher
@hargal
Cambodian Coconut Chicken Soup with Pineapple
A delightful Cambodian-inspired chicken soup that combines the richness of coconut milk with the sweetness of pineapple and a hint of spice. Perfect for a comforting meal any day of the week!
Details
- Cuisine:asian
- Meal Type:dinner
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:14
- Views:5
Recipe Information
- Prep time25 min.
- Cook time20 min.
- Total time45 min.
- Servings8
Ingredients
- 1 tablespoon
- 1 teaspoon
- 1 clove
- 2 teaspoons
- 2
- 2 teaspoons
- 1 tablespoon
- 1 tablespoon
- 1 tablespoon
- 2 teaspoons
- 2 cups
- 2 (13.5 ounce) cans
- 1 (20 ounce) can
- 4 cups
Cooking Instructions
Follow our step-by-step guide on how to make Cambodian Coconut Chicken Soup with Pineapple.
Step 1
Start by heating the vegetable oil in a large pot over medium-high heat. Once the oil is shimmering, toss in the chopped ginger, minced garlic, and serrano pepper. Sauté these aromatic ingredients for about five minutes until they become fragrant and the chicken chunks are lightly browned. Next, stir in the red curry paste and curry powder, allowing the spices to bloom in the heat for a minute. Then, add the vinegar, fish sauce, and sugar, mixing everything together to create a flavorful base. Pour in the chicken broth and coconut milk, stirring well to combine all the ingredients. Finally, add the drained pineapple tidbits and cooked rice, giving the soup a gentle stir. Let it simmer for about 15 minutes, allowing the flavors to meld and the soup to thicken slightly. Enjoy this comforting bowl of Cambodian chicken soup, perfect for sharing with family and friends!
How to Serve
Serve hot, garnished with fresh herbs like cilantro or basil for an extra burst of flavor. This soup pairs wonderfully with crusty bread or a side salad for a complete meal.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.