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Chicken Coconut Soup

Chicken Coconut Soup recipe from Cambodia

Ingredients:

serving size: 6
  • 1/4 -cup long grain white rice
  • 2 tsp -canola oil
  • 2/3 -cup carrot, peeled and chopped "fine"
  • 3 -green onions, only the white part, chopped "fine"
  • 1/2 -cup red bell pepper, chopped "fine"
  • 1 -med garlic clove peeled and minced
  • 1 -red jalapeno pepper (stemmed, seeded, minced)
  • 1 tsp -Thai curry paste (red or yellow)
  • 1 can -chicken broth(14 1/2 oz)
  • 1 tbl -rice or white wine vinegar
  • 1 tsp -brown sugar
  • 1 tbl -Thai fish sauce
  • 1 can -pineapple chunks (8 oz) "coarsely chopped"
  • 1 1/2 -cup chicken breast (diced and roasted)
  • 1 can -coconut milk - (14 oz)
  • 2 tbl -fresh basil or mint
Directions:

Boil 2 cups water in a medium size pan, add the rice and cook 15 minutes. (Cook as you would pasta in an uncovered pan.) Drain well.
Meanwhile, in a 4-quart saucepan heat the oil over medium heat. Add carrot, green onions, bell pepper, garlic and jalapeno. Saute for 5 minutes.
Stir in the curry paste and a couple of tablespoons broth. Cook few minutes, stirring, until the paste dissolves.
Then add remaining broth, vinegar, brown sugar, fish sauce, pineapple and chicken. Simmer 5 minutes.
Stir in coconut milk and rice. Heat through on medium-low heat. Add basil or mint and serve.

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