Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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