Tropical Spicy Coconut Chicken Soup

Recipe Collection: Dinner

Tropical Spicy Coconut Chicken Soup is a Cambodian-inspired dish that combines the rich flavors of coconut milk, aromatic curry, and sweet pineapple. This non-vegetarian recipe is perfect for those seeking a comforting meal with a twist. Ideal for cozy dinners, it’s a delightful fusion of Southeast Asian cuisine that will tantalize your taste buds.

With its vibrant flavor profile, this soup is versatile enough to be served as a main dish or paired with fresh bread. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Select this recipe, organize your ingredients, and follow our step-by-step guide to create a delicious meal today!

Overview

This Cambodian-inspired chicken soup is a delightful fusion of flavors, featuring the warmth of curry and the creaminess of coconut milk, balanced by the sweetness of pineapple. Perfect for a cozy dinner, this soup is both comforting and exotic, offering a taste of Southeast Asia in every spoonful.

Diet Type

Non-Vegetarian

Allergies

Fish, Coconut

Cuisine

Cambodian

Serving Size: 8

Cooking Time: 40 minutes

Ingredients

• 1 Tablespoon (tbsp) vegetable oil
• 1 Teaspoon (tsp) fresh ginger root, minced
• 1 Clove garlic, minced
• 2 Teaspoons (tsp) fresh serrano chile, minced
• 2 Whole chicken breasts, sliced
• 2 Teaspoons (tsp) red curry paste
• 1 Tablespoon (tbsp) curry powder
• 1 Tablespoon (tbsp) vinegar
• 1 Tablespoon (tbsp) fish sauce
• 2 Teaspoons (tsp) white sugar
• 2 Cups chicken broth
• 2 13.5 Ounces (oz) cans coconut milk
• 1 20 Ounces (oz) can pineapple tidbits, drained
• 4 Cups cooked rice

Steps

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the minced ginger, minced garlic, and minced serrano pepper to the pot. Sauté for about 2 minutes until fragrant.
3. Add the sliced chicken breasts to the pot and cook, stirring frequently, until the chicken is browned on all sides, about 5 minutes.
4. Stir in the red curry paste and curry powder, ensuring the chicken is well-coated with the spices.
5. Add the vinegar, fish sauce, and sugar, stirring to combine.
6. Pour in the chicken broth and coconut milk, stirring to mix thoroughly.
7. Add the drained pineapple tidbits and cooked rice to the pot.
8. Bring the soup to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to meld and the soup to thicken slightly.
9. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro or lime wedges if desired.

Enjoy this vibrant and flavorful soup that brings a taste of Cambodia to your table!