Chicken Coconut Soup

Chicken Coconut Soup recipe from Cambodia

• 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

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.

What is your favorite soup ?