This wonderful chicken and rice soup features curry, coconut, and pineapple.
Ingredients
- 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
Directions
Step 1
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 412 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat19g | 93% |
Cholesterol18mg | 6% |
Sodium433mg | 19% |
Total Carbohydrate43g | 15% |
Dietary Fiber2g | 8% |
Total Sugars12g | |
Protein12g | |
Vitamin C9mg | 43% |
Calcium38mg | 3% |
Iron5mg | 29% |
Potassium419mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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