Cambodian Chicken Soup Recipe -
Cambodian Chicken Soup Recipe
  • READY IN 40 mins

Cambodian Chicken Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2008

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!

Most Helpful Critical Review
Nov 18, 2009

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.


46 Ratings

Mar 17, 2008

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.

Feb 16, 2008

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.

Nov 17, 2008

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.

Aug 16, 2008

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!

Mar 22, 2012

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!

Apr 21, 2010

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


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  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 433 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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