Red Curry Pineapple
Soup Recipe Created by Ruth Paget
The
French these days seem to like Thai food I discovered when I shopped at the
Auchan Supermarket in Strasbourg, France.
I made this soup in my Stuttgart, Germany apartment, which is about 1 ½ hours
away from Strasbourg, with American crushed pineapple from Dole.
Having
a rice cooker makes this recipe super easy.
You just add the rice to the cooked ingredients. Otherwise you let the soup boil for 30
minutes.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large, peeled, and chopped onion
-1
(20-ounce) can crushed pineapple
-1
(13.56-ounce) can coconut milk
-1 (32-ounce) container chicken broth
-1 (32-ounce) container chicken broth
-1
(4-ounce) container Thai red curry paste
-32
ounces water
-1/2
cup rice
Steps:
1-Sauté
the onion in olive oil for 5 minutes in a soup pot.
2-Add
the crushed pineapple and their juice, coconut milk, chicken broth, Thai red curry paste,
water, and rice to the soup pot. Mix to
thoroughly dissolve curry paste.
3-Bring
to a boil and let boil for 30 minutes or until the rice is soft. The rice will triple in size.
Add
chopped Anaheim peppers for a spicy kick, if desired.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |