Cambodian Chicken Soup


This wonderful chicken and rice soup features curry, coconut, and pineapple.

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
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


  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)

412 Calories
23g Fat
43g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 412
% Daily Value *
Total Fat 23g 29%
Saturated Fat 19g 93%
Cholesterol 18mg 6%
Sodium 433mg 19%
Total Carbohydrate 43g 15%
Dietary Fiber 2g 8%
Total Sugars 12g
Protein 12g
Vitamin C 9mg 43%
Calcium 38mg 3%
Iron 5mg 29%
Potassium 419mg 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.

You’ll Also Love