Recipe by jillie69
"This wonderful chicken and rice soup features curry, coconut, and pineapple."
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chopped fresh ginger root
minced fresh serrano or other small hot green chile, including seeds
chicken breasts, cut into chunks
red curry paste
2 (13.5 ounce) cans
1 (20 ounce) can
pineapple tidbits, drained
Wish I could give this recipe more than five stars. It is unbelievably good! The combination of chicken, pineapple and rice (I used brown rice) seemed to be lacking in vegetables, so after I made the soup, I took out some of the broth, put it in a small pan and simmered parsnips and celeric (cut into small cubes)in the covered pan until tender. I then added all into the soup and...voila! My husband pronounced it one of the best soups he's ever had. I think snow peas and bamboo shoots would be equally good, but I didn't have those on hand. Thanks for the wonderful recipe!
Good soup. A little too different for my Mother, who typically loves Asian food. I liked it and would make it again. I used half the rice called for and it was perfect.
This was excellent. It would be good with seafood, too. (I often order a soup called "Fusion" at a local Thai restaurant. It tastes somewhat like this, but is a little more red in color and is slightly sweeter.
My kids LOVED this soup. It's got wonderful flavor - chicken, curry, pineapple, and coconut. I made it just as written, but I would suggest only adding about half the rice. It REALLY thickened up.
i am cambodian and i have always been intimidated by khmer dishes because my mom cooks so good! anyway, this dish was very good and easy to make, so don't be nervous in trying this out. i followed another viewer's advise and used only 2 cups of rice. i do feel like it is missing some vegetables but i really couldn't think of what would go well w/ it. maybe bell peppers? squash? i don't know...further,i love spicy food so i used 2 whole serrano peppers, minced.
I tried this for a new way to use red curry paste. The pineapple was my favorite part about this recipe- adds a great sweet & spicy flavor to it. Like someone else already mentioned, I think it calls for too much rice, but other than that it was great. I made it vegetarian with tofu instead of the chicken, and I might try it with shrimp next time- very versatile!
This was a huge hit in my house! At first my husband wasn't too keen on the ingredients or idea, but once he was eating it he loved it! My mother LOVED it... she ate two heaping bowls full! I didn't change the recipe except I used one extra chicken breast and as many people suggested, I used just 2 cups of cooked rice. I also diced and sauteed a yellow bell pepper and added it to the mix. Such a good addition! I let it sit on the stove for a couple hours, which thickened it up like a stew and then added a little bit more chicken broth. I served it with pan-fried naan bread. Delicious! I loved the spicy mixed with the sweet. Thanks!
Great recipe! I travel to Cambodia and this is a close taste to what I have tried there. I did add sweet potatoe, zucchini and baby corn. Omitted the rice
* Percent Daily Values are based on a 2,000 calorie diet.
Cambodian Chicken Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 207
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