chicken and pineapple soup vietnamese style

6 Servings
1 medium Onion, thinly sliced
2 tablespoons Vegetable oil
1 medium Tomato, coarsely chopped
2 cups Fresh pineapple, coarsely chopped
4 cups Chicken stock
1 teaspoon Lemongrass
1 pinch Hot chili peppers, crushed dried
1 tablespoon Fish sauce
1 cup Chicken white meat, cooked and shredded
½ cup Coriander leaves, chopped

In a medium saucepan sauté the onion in the oil over moderate heat until it wilts.

Add the tomato, pineapple, stock and lemongrass, hot peppers, and fish suace. Simmer uncovered, over low heat for about ½ hr.

Stir in the chicken, then the coriander. Bring to a simmer. Serve hot.

Recipe by: Elizabeth Rozin = "Blue Corn and Chocolate" pg 255 Posted to MC-Recipe Digest V1 #637 by "M.Leiva" <mleiva@...> on Jun 8, 1997

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