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Cambodian Chicken Soup

Cambodian Chicken Soup


"This wonderful chicken and rice soup features curry, coconut, and pineapple."
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40 m servings 412 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  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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Read all reviews 40
  1. 53 Ratings

Most helpful positive review

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 m...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 m...

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 u...

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 i...

I am cambodian and I have always been intimidated by Khmer dishes because my mom's cooking is so good! This dish was very good and easy to make, so don't be nervous in trying this out. I follo...

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 i...

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 di...

I put this in my slow cooker as I was running out the door, starting with cold water and put it on high for 3 hours. I didn't have everything the recipe called for, like fish oil/sauce... also ...

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

Very good. I used to get a soup like this at a Cambodian restuarant near me - until it closed down. I do like others and reduce the rice. Sometimes I have it with rice noodles instead. I don't...

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