Chicken-Coconut, Pineapple Soup Recipe
Ingredients:
- 1/4 cup long-grain white rice
- 2 tsp canola oil
- 2/3 cup finely-chopped peeled carrot
- 3 green onions, white part only finely chopped
- 1/2 cup finely-chopped red bell pepper
- 1 med garlic clove peeled, minced
- 1 red jalapeno pepper stemmed, seeded, minced
- 1 tsp red or yellow curry paste
- 1 can chicken broth
- 1 tbsp rice or white wine vinegar
- 1 tsp brown sugar
- 1 tbsp fish sauce
- 1 can pineapple chunks - (8 oz) drained, coarsely chopped
- 1 1/2 cup diced roasted chicken breast
- 14 oz light coconut milk
- 2 tbsp finely-chopped fresh basil or mint
Directions:
- In a medium-size pan, bring about 2 cups water to a boil, add the rice and cook 15 minutes. (Cook as you would pasta in an uncovered pan.) Drain well.
- Meanwhile, in a 4-quart saucepan heat the oil over medium heat. Add carrot, green onions, bell pepper, garlic and jalapeno. Saute 5 minutes.
- Stir in the curry paste and a couple of tablespoons broth. Cook a few minutes, stirring, until the paste dissolves. Then add remaining broth, vinegar, brown sugar, fish sauce, pineapple and chicken. Simmer 5 minutes.
- Stir in coconut milk and rice. Heat through on medium-low heat. Add basil or mint and serve.