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.
Total: 45 min (25 min prep)
Style: Authentic Cambodian
Yield: 8 servings
4 T cooking oil
3 tablespoons California chili powder
3.5 ounces Angkor Lemongrass Paste
1 pound of chicken thighs (1” cube)*
1 pound pineapple (½” cube)
2 cans (14.5 oz) chicken broth
1 can (14 oz) coconut cream
1 ounce fresh Thai basil leaves
1 ounce Lacinato Kale (remove stems, chop bite sized)
* Substitute chicken with 2.0 pounds of spare ribs cut into 1.5” thick. Simmer ribs for 1 hour until the meat is easily removed from the bones. Remove the bones and put the meat back to the soup.
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 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 rolling boil. Add the remaining coconut cream, stir. Turn off the heat, add basil and kale. Add salt to taste.