Cambodian Chicken Soup

4.7
(62)
48 Reviews
6 Photos

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

Submitted by jillie69
Published on June 18, 2020
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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 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.

71 home cooks made it!

Nutrition Facts (per serving)

412 Calories
23g Fat
43g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 412
% Daily Value *
Total Fat 23g 29%
Saturated Fat 19g 93%
Cholesterol 18mg 6%
Sodium 433mg 19%
Total Carbohydrate 43g 15%
Dietary Fiber 2g 8%
Total Sugars 12g
Protein 12g 23%
Vitamin C 9mg 9%
Calcium 38mg 3%
Iron 5mg 29%
Potassium 419mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.