Cambodian Chicken-Coconut Soup Recipe - Cooking Index
Cambodian Chicken-Coconut Soup Recipe - Cooking Index
| 1/4 cup | Long-grain white rice | |
| 2 teaspoons | Canola oil | |
| 2/3 cup | Finely-chopped peeled carrot | |
| 3 | Green onions, white part only - finely chopped | |
| 1/2 cup | Finely-chopped red bell pepper | |
| 1 cup | Garlic clove - peeled, minced (medium) | |
| 1 | Red jalapeño pepper - stemmed, seeded, | |
| And minced | ||
| 1 teaspoon | Red or yellow Thai curry paste | |
| 1 x | Chicken broth - (14 1/2 oz) | |
| 1 tablespoon | Rice or white wine vinegar | |
| 1 teaspoon | Brown sugar | |
| 1 tablespoon | Thai fish sauce | |
| 1 x | Pineapple chunks - (8 oz) - drained, and | |
| Coarsely chopped | ||
| 1 1/2 cups | Diced roasted chicken breast - see * Note | |
| 1 x | Light coconut milk - (14 oz) | |
| 2 tablespoons | Finely-chopped fresh basil or mint |
* Note: Louis Rich Carving Board Roasted Chicken Breast Strips were used in this recipe. They are sold in 6-ounce packages fully cooked.
In a medium-size pan, bring about 2 cups water to a boil, 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 jalapeño. Saute 5 minutes.
Stir in the curry paste and a couple of tablespoons broth. Cook a 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.
This recipe yields 3 to 4 servings
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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