Recipe for...Chicken-Coconut, Pineapple Soup


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Chicken-Coconut, Pineapple Soup This recipe is rated : 0 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 Cooking Procedures 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.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: p batter. It is well to bake one as a test cake before all the batter is put in the pans. More flakes can be added if it spreads. The material is crumbly but can be dropped from a teaspoon on greased pans and merges during the cooking. CORN FLAKE COOKIES 4 cups corn flakes. 1 cup sugar. 1 egg. Add the sugar and flakes to the beaten egg, being careful not to crush the flakes. Drop from spoon on greased pans. Bake in moderate oven. Makes 21/2 dozen. CORN FLAKE NUT COOKIES 2 eg
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