Vietnamese Chicken and Pineapple Soup
6 servings
60 minutes
The Vietnamese chicken and pineapple soup recipe is a clear and simple demonstration of how you can make friends in one pot not only with meat and fruit, but also with genres. Sour-salty-spicy pineapple soup? It is for such gastronomic discoveries that it is worth studying the traditions of the peoples of the world. Try making this soup, pay attention to how favorably the acidity of the pineapple sets off the spiciness of the pepper and how organically the chicken breast fits into this company.
1
Peel the pineapple, cut it into four parts, and remove the core. Roughly chop the core and place it in a blender. Add 500 ml of water and blend until smooth. Strain through a fine sieve and add another liter of water.
- Pineapple: 1 piece
- Salt: 0.5 teaspoon
2
Cut the flesh into slices 1.5 cm thick and place in a bowl. Thinly slice the shiitake caps. Chop the tomatoes.
- Pineapple: 1 piece
- Shiitake mushrooms: 230 g
- Tomatoes: 2 pieces
3
Wrap the skinless, boneless chicken breasts in plastic wrap and pound them with a mallet, cut into strips 1 cm thick, transfer to a bowl, and cover with a lid or plastic wrap.
- Chicken breast: 2 pieces
4
In a large pot, heat 2 tablespoons of oil. Add finely chopped chili seeds and two minced garlic cloves and sauté for 30 seconds while stirring. Add 1/4 cup of fish sauce, bring to a boil and reduce by half. Pour in pineapple juice and bring to a boil again. Add pineapple, shiitake mushrooms, tomatoes, bean sprouts, add black pepper and bring to a boil. Cook covered for 10 minutes.
- Vegetable oil: 0.3 glass
- Thai hot pepper bird's eye: 4 pieces
- Garlic: 4 cloves
- Fish sauce: 0.3 glass
- Pineapple: 1 piece
- Shiitake mushrooms: 230 g
- Tomatoes: 2 pieces
- Bean sprouts: 1 glass
- Ground black pepper: pinch
5
Heat the remaining oil in a large skillet, add minced garlic and sauté for about 30 seconds. Add the remaining 2 tablespoons of fish sauce and reduce by half. Add the chicken, season with pepper, stir, and simmer until cooked for 4 minutes. Plate the meat and pour over the pineapple soup.
- Vegetable oil: 0.3 glass
- Garlic: 4 cloves
- Fish sauce: 0.3 glass
- Chicken breast: 2 pieces
- Ground black pepper: pinch