Curried coconut chicken soup

    (53)
    40 min

    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.


    43 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (53)

    Reviews in English (40)

    by
    17

    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!  -  20 Oct 2008  (Review from Allrecipes US | Canada)

    by
    14

    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.  -  16 Feb 2008  (Review from Allrecipes US | Canada)

    by
    13

    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.  -  16 Mar 2008  (Review from Allrecipes US | Canada)

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