Recipe

Laotian Tangy Chicken Soup Recipe

	Chillidude / All my dishes 1 year, 11 months ago A beautiful, but complex, Vietnamese soup Prep:30m Cook:30m Servings:4	Chillidude
	real aasian food

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Ingredients

1 pineapple (approx 1.5 kg)

approx 2 litres of water

4 chicken thigh fillets

0.25 cup vegetable oil

4 Thai birdseye chillies, minced, including seeds

3 cloves garlic, minced

0.25 cup plus 2 tablespoons fish sauce

50g fresh mushrooms (preferably shiitake), thinly sliced

2 large tomatoes, chopped

1 cup fresh mung bean sprouts

0.5 teaspoon black pepper

0.3 cup fresh basil, chopped

0.3 cup fresh mint, chopped

0.3 cup fresh lemon verbena (it's a herb), chopped

1 tablsp fresh oregano, chopped

0.5 teasp salt

Directions

Cut peel from pineapple in a thin layer and discard.

Trim outer layer of pineapple, cutting just deep enough to remove eyes but allowing pineapple to remain intact, and transfer trimmings to a blender.

Quarter pineapple lengthwise and cut out core, then coarsely chop core and transfer to blender.

Puree with 2 cups water until smooth.

Pour through a fine-mesh sieve into a 2-quart glass measure, pressing hard on solids (discard solids), then add enough water to measure 8 cups pineapple broth.

Cut remaining pineapple into 1/2-inch pieces and put in a bowl.

Place chicken between 2 sheets of plastic wrap. Gently pound chicken 1/4 inch thick with flat side of a meat pounder or with a rolling pin.

Cut chicken across the grain into 1/4-inch-wide strips and transfer to a bowl, then chill, covered.

Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute chiles and 2 tablespoons garlic, stirring, until fragrant, about 30 seconds. Add 1/4 cup fish sauce and boil until sauce is reduced by half, about 2 minutes. (Fish sauce will be extremely pungent when first added but will have a mild flavor in soup.)

Add pineapple broth and bring to a boil. Stir in pineapple pieces, mushrooms, tomatoes, bean sprouts, and 1/4 teaspoon pepper and return to a boil. Reduce heat and simmer, uncovered, stirring occasionally, 10 minutes.

While soup simmers, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute remaining tablespoon garlic, stirring, until fragrant, about 30 seconds.

Add remaining 2 tablespoons fish sauce and simmer until sauce is reduced by half, about 2 minutes.

Sprinkle chicken with remaining 1/4 teaspoon pepper and add to garlic mixture, then saute, stirring, until just cooked through, about 4 minutes.

Stir chicken into soup along with herbs and salt and simmer 1 minute.

Serve with rice.

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Comments

kukla 1 year, 11 months ago said:
WOW!! does this ever sound interesting....Thanks for the comments re: the amount of fish sauce, because I was wondering if it was a bit much or not (lol) :) Another fine post, with thanks, Chillidude :)

berry 1 year, 11 months ago said:
Wow!!! this is wonderful!

tnacndn 1 year, 9 months ago said:
This sounds really good Nigel.

hollymayb 1 year, 6 months ago said:
This looks fantastic- what an awesome way to use fresh herbs!

minitindel 1 year, 4 months ago said:
Wow wee this is different sounds great tho......bookmarked along with your other great recipes thank you ...Nigel.........TINK

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