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

Ingreadient

• 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

Direction

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.

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