Latest Dish Menu Cambodian Chicken Soup

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Cambodian Chicken Soup

"This extraordinary fowl and rice soup functions curry, coconut, and pineapple."

Ingredients :

1 tablespoon vegetable oil
1 teaspoon chopped clean ginger root
1 clove garlic, minced
2 teaspoons minced fresh serrano or different small hot green chile, inclusive of seeds
2 fowl breasts, cut into chunks
2 teaspoons purple curry paste
1 tablespoon curry powder
1 tablespoon vinegar
1 tablespoon fish sauce
2 teaspoons white sugar
2 cups fowl broth
2 (13.5 ounce) cans coconut milk
1 (20 ounce) can pineapple tidbits, tired
four cups cooked rice

Instructions :

Prep : 20M	Cook : 8M	Ready in : 40M

Heat the cooking oil in a big pot over medium-excessive warmth. Cook and stir the ginger, garlic, serrano pepper, and hen in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer till it thickens, approximately 15 mins extra.

Notes :

Try the usage of a Reynolds® gradual cooker liner for your slow cooker for less difficult cleanup.

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