Have you tried Cambodian food? Until now, I had never tried anything in this interesting cuisine. Authentic Creamy Pineapple Soup is my first experience making and eating a Cambodian dish.
This post is graciously sponsored by Angkor Cambodian Food. All opinions are mine.
I don’t even think we have ANY Cambodian restaurants around me. I know for sure they do in Toronto.
I love trying foods from other cultures around the world. The BEST part is, you don’t even have to leave home to taste the flavours of the world. You can buy so many of these tasty ingredients to make these delicious dishes in your own kitchen. This post will show you just how easy and delicious this cuisine is.
When Angkor approached me to recreate their Authentic Creamy Pineapple Soup, I got so excited. This was going to be a fun and tasty experience. My first time working with these unique ingredients. Did I mention I LOVE my job?
What is Cambodian Food?
I quickly did some research into Cambodian cuisine since I knew nothing about it. I came across interesting dishes like Bai Sach Choruk, Fish Amok and Khmer Red Curry. Cambodian food is fragrant, healthy, low in fat and sugar, and fits easily into gluten free diets. Be sure visit the Angkor recipe page for delicious meals you can make at home.
Angkor Food has some very unique products to bring the Cambodian cuisine into your home.
Here is a little info from their website:
Our collection of authentic Cambodian sauces, spices and recipes help you explore traditional Cambodian food and inspire the creation of fusion dishes.
We treasure cooking healthy and great tasting food with the wonderful flavors of Cambodian cuisine. Check out our recipes to see how easy cooking Cambodian can be! Our fusion recipes are wonderful and incorporate fresh produce that can be found year round in most American supermarkets.
We are a family company based out of the San Francisco Bay Area and are passionate about bringing Cambodian cuisine to the western world. Our products are made here in the USA using all natural ingredients and no preservatives.
Treat yourself to excellent food and cook Cambodian tonight!
For this recipe, they sent me Lemongrass Paste and California Chili Powder. All their unique products can be ordered online. They are FANTASTIC. You will certainly want them in your arsenal of spices and seasonings.
Creamy Pineapple Soup is an exotic dish that is easy to prepare. You will need:
- coconut oil
- chicken thighs
- coconut milk
- California Chili Powder
- Lemongrass Paste
- fresh pineapple
- fresh basil (preferably Thai)
When I read the recipe and noticed it called for 3 tablespoons of chili powder, my first reaction was WOW this is going to be HOT. This is NOT the case. Yes, it gives your lips and tongue a little tingle, but not overpowering. What it does create is a beautiful red colour. This soup is so pretty.
The lemongrass paste has a nice aroma and adds a nice layer of flavour. Coconut milk adds the creamy element to the dish, while the pineapple adds sweetness and balances out the kick from the chili. Basil adds freshness and ties everything together.
My first experience cooking and eating delicious Cambodian cuisine was a total success. The recipe turned out fantastic. I did add a bit more chicken and kale than the original recipe called for. I wanted to make this a “full meal” dish. You can also add some rice or noodles to this very flavourful soup. Thanks so much Angkor for helping me experience the wonderful flavours in this authentic Cambodian recipe.
Authentic Creamy Pineapple Soup is an easy one pot dinner that you can make any night of the week. Next time you want to impress your dinner guests, serve some delicious Cambodian food made right in your kitchen.
Cambodian Food Authentic Creamy Pineapple Soup
- 3 tbsp coconut oil
- 1 1/4 pounds chicken thighs (boneless, skinless cut into cubes)
- 3 tbsp California chili powder
- 14 ounces coconut milk (1 can)
- 3 ounces Lemongrass paste
- 1/2 tsp salt
- 8 ounces fresh pineapple (cut into cubes)
- 2 1/2 cups water
- 2 ounces kale (roughly chopped)
- 1 ounce fresh basil (preferably Thai)
- Cut you chicken into cubes and set aside.Cut your pineapple into cubes and set aside.
- In a heavy bottomed pot add the coconut oil and heat to medium high.
- Add the chili powder and mix.
- Open the coconut milk (DO NOT SHAKE), and scoop out 4 tablespoons of the thick top portion out of the can. Add to the chili and boil.
- Stir and cook until it becomes translucent and starts to bubble.
- Add the lemongrass and salt and cook until it boils.
- Add the chicken pieces, stir to coat well. Sauté for 5 minutes.
- Add 1/4 cup of water, bring to a boil, reduce and cook on medium high for approximately 8 minutes. Be sure to stir once or twice during the cooking process.
- Add the pineapple and the remaining water. Bring to a boil. Cook for 1 minute.
- Add coconut milk and bring to a soft oil.
- Add the kale, stir and remove from heat.
- Add the basil.