Vietnamese-Inspired Tropical Chicken Soup

Ingredients

Estimated total cost: €15.48 · €2.58/serving

• 1 ripe pineapple, preferably labeled as "extra sweet" and weighing about 3 1/2 lb (for best results, choose a pineapple with a fragrant smell and golden color; to check for ripeness, gently tug on the leaves - they should come out easily)Est. price €2.50–€4.50
• About 2 quarts of water (use cold water for a refreshing taste)Est. price €0.10–€0.30
• 2 skinless, boneless chicken breast halves, totaling 3/4 lb (pound the chicken breasts to an even thickness for even cooking)Est. price €3.00–€6.00
• 1/4 cup of vegetable oil (use a high smoke point oil like canola or grapeseed for stir-frying)Est. price €0.20–€0.50
• 4 fresh red Thai chiles, minced into 1-inch pieces, including seeds (wear gloves when handling chiles to prevent irritation)Est. price €0.60–€1.20
• 3 tablespoons of fresh garlic, minced (crush the garlic with the flat side of a knife to release the oils)Est. price €0.30–€0.70
• 1/4 cup plus 2 tablespoons of Asian fish sauce (choose a high-quality fish sauce for authentic flavor)Est. price €1.50–€3.00
• 1/2 lb of fresh shiitake mushrooms, with stems discarded and caps thinly sliced (clean the mushrooms with a damp cloth instead of soaking them to preserve their flavor)Est. price €2.50–€4.50
• 2 large tomatoes, chopped to yield 2 cups (use ripe, juicy tomatoes for the best taste)Est. price €0.80–€1.60
• 1 cup of fresh mung bean sprouts, weighing 2 oz (blanch the bean sprouts in boiling water for a few seconds to retain their crunch)Est. price €0.70–€1.50

Steps

1. 1

   Begin by removing the peel from the pineapple with a thin slice and discarding it. Proceed to trim the outer layer of the pineapple, ensuring to cut deep enough to remove the eyes while keeping the pineapple intact. Take the trimmings and core, chop them coarsely before transferring them into a blender. Blend these pieces with 2 cups of water until you achieve a smooth consistency. Strain this mixture through a fine-mesh sieve into a 2-quart glass measuring cup, exerting pressure on solids (discard these). Finally, adjust by adding more water until you reach 8 cups of pineapple broth in total.

2. 2

   Dice the remaining pineapple into 1/2-inch cubes and transfer them to a bowl.

3. 3

   Start by sandwiching the chicken between two layers of plastic wrap. Use a meat pounder or rolling pin to gently flatten the chicken to about 1/4 inch thickness. Next, slice the chicken into 1/4-inch-wide strips against the grain. Place the sliced chicken in a bowl and cover it before chilling in the refrigerator.

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• Cultural note

  Vietnamese cuisine is known for its fresh and vibrant flavors, often incorporating a balance of sweet, sour, salty, and spicy elements. This soup reflects the influence of Vietnamese culinary traditions with the use of ingredients like fish sauce, Thai chiles, and mung bean sprouts.

• Seasonal note

  This Vietnamese-inspired tropical chicken soup is best made in the summer when pineapples and fresh herbs like basil, mint, and lemon verbena are in season.

• Health note

  This dish is a good source of protein, vitamins A and C, and fiber. However, it is high in sodium and saturated fat, so it should be consumed in moderation.