Cambodian Chicken-Coconut Soup

Recipe Ingredients

1/4 cup	40g / 1.4oz	Long-grain white rice
2 teaspoons	10ml	Canola oil
2/3 cup	73g / 2.6oz	Finely-chopped peeled carrot
3		Green onions, white part only - finely chopped
1/2 cup	73g / 2.6oz	Finely-chopped red bell pepper
1 cup	93g / 3.3oz	Garlic clove - peeled, minced (medium)
1		Red jalapeño pepper - stemmed, seeded,
		And minced
1 teaspoon	5ml	Red or yellow Thai curry paste
1		Chicken broth - (14 1/2 oz)
1 tablespoon	15ml	Rice or white wine vinegar
1 teaspoon	5ml	Brown sugar
1 tablespoon	15ml	Thai fish sauce
1		Pineapple chunks - (8 oz) - drained, and
		Coarsely chopped
1 1/2 cups	93g / 3.3oz	Diced roasted chicken breast - see * Note
1		Light coconut milk - (14 oz)
2 tablespoons	30ml	Finely-chopped fresh basil or mint

Recipe Instructions

* 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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1.5 (2 votes)

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