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The following recipe and photography is courtesy of our friends at Angkor Cambodian Food.
Healthy and creamy with a natural sweet and sour flavor from pineapple, it’s no wonder that this soup is considered comfort food. Despite its beautiful deep red color, this popular Cambodian meal is not spicy.
Creamy Pineapple Soup
- 4 tbsp. cooking oil
- 3 tbsp. California chili powder
- 3.5 ounces Angkor Lemongrass Paste
- 1 pound of chicken thighs. cut into 1” cubes
- 1 pound pineapple, cut into ½” cubes
- 2 cans (14.5 oz.) chicken broth
- 1 can (14 oz.) coconut cream
- 1 oz fresh basil leaves
- 1 oz kale, stemmed and cut into bite-sized pieces
- Heat oil and chili powder over low heat; stir continuously until oil turns red. Add 4 tablespoons of top part of coconut cream, stir constantly until the paste is bubbling, and uniform in texture. Add lemongrass paste, continue cooking until liquid is gone and paste begins to stick together.
- Turn heat to medium, add chicken and sauté until meat is evenly seared. Add ¼ cup of water bring to boil, reduce heat, and simmer for 8 to 10 minutes, stir halfway through.
- Add pineapple, mix well. Turn heat on high, add broth and bring to boil. Add the remaining coconut cream, stir. Turn off the heat, add basil and kale. Add salt to taste.
- Serve with steamed rice, toasted sliced baguettes, soba noodles or angel-hair pasta.