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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

411.7 calories; 11.5 g protein; 42.6 g carbohydrates; 17.7 mg cholesterol; 433 mg sodium. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/20/2008
Wish I could give this recipe more than five stars. It is unbelievably good! The combination of chicken pineapple and rice (I used brown rice) seemed to be lacking in vegetables so after I made the soup I took out some of the broth put it in a small pan and simmered parsnips and celeric (cut into small cubes)in the covered pan until tender. I then added all into the soup and...voila! My husband pronounced it one of the best soups he's ever had. I think snow peas and bamboo shoots would be equally good but I didn't have those on hand. Thanks for the wonderful recipe! Read More
(19)

Most helpful critical review

Rating: 3 stars
11/18/2009
Good soup. A little too different for my Mother who typically loves Asian food. I liked it and would make it again. I used half the rice called for and it was perfect. Read More
(5)
59 Ratings
  • 5 star values: 40
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/20/2008
Wish I could give this recipe more than five stars. It is unbelievably good! The combination of chicken pineapple and rice (I used brown rice) seemed to be lacking in vegetables so after I made the soup I took out some of the broth put it in a small pan and simmered parsnips and celeric (cut into small cubes)in the covered pan until tender. I then added all into the soup and...voila! My husband pronounced it one of the best soups he's ever had. I think snow peas and bamboo shoots would be equally good but I didn't have those on hand. Thanks for the wonderful recipe! Read More
(19)
Rating: 5 stars
10/20/2008
Wish I could give this recipe more than five stars. It is unbelievably good! The combination of chicken pineapple and rice (I used brown rice) seemed to be lacking in vegetables so after I made the soup I took out some of the broth put it in a small pan and simmered parsnips and celeric (cut into small cubes)in the covered pan until tender. I then added all into the soup and...voila! My husband pronounced it one of the best soups he's ever had. I think snow peas and bamboo shoots would be equally good but I didn't have those on hand. Thanks for the wonderful recipe! Read More
(19)
Rating: 5 stars
02/16/2008
My kids LOVED this soup. It's got wonderful flavor - chicken curry pineapple and coconut. I made it just as written but I would suggest only adding about half the rice. It REALLY thickened up. Read More
(15)
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Rating: 5 stars
03/17/2008
This was excellent. It would be good with seafood too. (I often order a soup called "Fusion" at a local Thai restaurant. It tastes somewhat like this but is a little more red in color and is slightly sweeter. Read More
(13)
Rating: 5 stars
03/07/2017
I am cambodian and I have always been intimidated by Khmer dishes because my mom's cooking is so good! This dish was very good and easy to make so don't be nervous in trying this out. I followed another reviewer's advise and used only 2 cups of rice. I do feel like it is missing some vegetables but I really couldn't think of what would go well w/ it. Maybe bell peppers? Squash? I don't know...Also I love spicy food so I used 2 whole serrano peppers minced. Read More
(12)
Rating: 5 stars
08/16/2008
I tried this for a new way to use red curry paste. The pineapple was my favorite part about this recipe- adds a great sweet & spicy flavor to it. Like someone else already mentioned I think it calls for too much rice but other than that it was great. I made it vegetarian with tofu instead of the chicken and I might try it with shrimp next time- very versatile! Read More
(9)
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Rating: 5 stars
03/22/2012
This was a huge hit in my house! At first my husband wasn't too keen on the ingredients or idea but once he was eating it he loved it! My mother LOVED it... she ate two heaping bowls full! I didn't change the recipe except I used one extra chicken breast and as many people suggested I used just 2 cups of cooked rice. I also diced and sauteed a yellow bell pepper and added it to the mix. Such a good addition! I let it sit on the stove for a couple hours which thickened it up like a stew and then added a little bit more chicken broth. I served it with pan-fried naan bread. Delicious! I loved the spicy mixed with the sweet. Thanks! Read More
(8)
Rating: 5 stars
04/21/2010
Great recipe! I travel to Cambodia and this is a close taste to what I have tried there. I did add sweet potatoe zucchini and baby corn. Omitted the rice Read More
(8)
Rating: 5 stars
08/26/2009
I put this in my slow cooker as I was running out the door starting with cold water and put it on high for 3 hours. I didn't have everything the recipe called for like fish oil/sauce... also instead of curry paste I used dry ground and also ground ginger; for peppers I slivered and sauted orange & red sweet peppers and a med onion and added brown rice raw (just over 1/2 C). For the chicken I threw in 2 chicken breast whole. When I got home I pulled out the chicken and shredded coursley w/a knife and returned it to the cooker; lastly I added the can of coconut milk and a can of sweet corn and served it immediately. It was the perfect consistency. My family raved about it and demanded it go in the "keeper" recipe book. Read More
(8)
Rating: 5 stars
05/13/2008
I made it last night. The recipe was easy to follow the ingredients were easy to find at my local grocer and it was that perfect combination of flavours. I've already shared the recipe with a few people. YUMMY!!! Read More
(7)
Rating: 3 stars
11/18/2009
Good soup. A little too different for my Mother who typically loves Asian food. I liked it and would make it again. I used half the rice called for and it was perfect. Read More
(5)