Ingredients
8
8 servings
- •1 tablespoon vegetable oil
- •1 teaspoon chopped fresh ginger root
- •1 clove garlic, minced
- •2 teaspoons minced fresh serrano or other small hot green chile, including seeds
- •2 chicken breasts, cut into chunks
- •2 teaspoons red curry paste
- •1 tablespoon curry powder
- •1 tablespoon vinegar
- •1 tablespoon fish sauce
- •2 teaspoons white sugar
- •2 cups chicken broth
- •2 (13.5 ounce) cans coconut milk
- •1 (20 ounce) can pineapple tidbits, drained
- •4 cups cooked rice
Instructions
- Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken 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 until it thickens, about 15 minutes more.
Nutritional Facts
Per 8 servings
- Calories: 412
- Carbohydrate: 43g
- Fat: 23g
- Fiber: 2g
- Protein: 12g
- Sugar: 12g
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