Curried Coconut Chicken Soup

Curried Coconut Chicken Soup


42 people made this

About this recipe: A delicious and hearty Cambodian soup recipe. Chicken is simmered with pineapple and rice, in a red curry coconut stock. Perfect for a substantial lunch or dinner.


Serves: 8 

  • 1 tablespoon vegetable oil
  • 1 teaspoon chopped fresh ginger
  • 1 clove garlic, finely chopped
  • 2 teaspoons finely chopped, small hot green chillies, including seeds
  • 2 skineless, chicken breast fillets, cut into chunks
  • 2 teaspoons red curry paste
  • 1 tablespoon curry powder
  • 1 tablespoon vinegar
  • 1 tablespoon fish sauce
  • 2 teaspoons caster sugar
  • 500ml chicken stock
  • 2 (400g) tins coconut milk
  • 1 1/3 (425g) tins pineapple pieces, drained
  • 750g cooked rice

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, chillies and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken stock, coconut milk, pineapple and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.

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