3 tablespoons coconut oil
3 tablespoons California chili powder
3.5 ounces Angkor Lemongrass Paste
½ teaspoon salt
1 pound of chicken thighs (1” cube)*
1 pound pineapple (½” cube)
2 cans (14.5 oz) chicken broth
1 can (13.5 oz) coconut milk
1 ounce of Thai basil
1 ounce of Kale
* Substitute chicken with 1.5 pounds of spare ribs cut into 1.5” thick. Simmer the ribs for 1 hour until the meat is easily removed from the bones. Remove the bones and put the meat back to the soup.
Serve with steamed rice, toasted sliced baguettes, soba noodles, or angel-hair pasta.
Creamy Pineapple Soup
Somlaw Machu Ktees Manaws
Healthy and creamy with natural sweet and sour from pineapple, it's no wonder that this soup is comfort food. Despite it's beautiful deep red color, this popular soup is not spicy.
Heat chili powder in coconut oil on low heat, until the oil turns red. Add lemongrass paste and salt, 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 rolling boil. Add coconut milk, stir. Turn off the heat, add in basil and kale.