Cambodian Chicken Soup So Tasty

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Cambodian Chicken Soup

"This wonderful chicken and rice soup functions curry, coconut, and pineapple."

Ingredients :

1 tablespoon vegetable oil
1 teaspoon chopped clean ginger root
1 clove garlic, minced
2 teaspoons minced clean serrano or other small hot green chile, which includes seeds
2 bird breasts, cut into chunks
2 teaspoons pink curry paste
1 tablespoon curry powder
1 tablespoon vinegar
1 tablespoon fish sauce
2 teaspoons white sugar
2 cups hen broth
2 (thirteen.5 ounce) cans coconut milk
1 (20 ounce) can pineapple tidbits, tired
four cups cooked rice

Instructions :

Prep : 20M	Cook : 8M	Ready in : 40M

Heat the cooking oil in a huge pot over medium-excessive warmness. Cook and stir the ginger, garlic, serrano pepper, and bird within the hot oil approximately 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chook broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer till it thickens, approximately 15 minutes extra.

Notes :

Try using a Reynolds® sluggish cooker liner in your gradual cooker for easier cleanup.

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