Pineapple Chicken Soup with Lemon Verbena
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Ingredients
3 cups diced ripe pineapples, divided
1 can (14.5 oz) reduced-sodium chicken stock
2 quarter-sized fresh ginger slices
1 large garlic clove, crushed
1 ½ cups lemon verbena leaves
1 tablespoon fish sauce
8 oz boneless, skinless chicken thighs, diced
1 cup chopped seashell mushrooms
1 tomato, halved without seeds, then diced
1 green onion, sliced diagonally
½ serrano chili, sliced
To make
Sweet, spicy and slightly spicy pineapple soup is a traditional dish of Southeast Asia. If you don't have lemon verbena growing in your garden, you can replace it with other aromatic Asian herbs, such as Thai basil or fresh cilantro..
Whisk 1 cup of pineapple with 3 cups of water until smooth, about 1 minute. Strain the liquid into a 4-quart saucepan.Add the broth, ginger, garlic and verbena leaves. Simmer over medium heat, covered, until the flavors are combined, 10-15 minutes.Strain the mixture again, remove any dry matter, and return to the pan. Add the remaining 2 cups of pineapple along with the rest of the ingredients and cook over medium heat until the chicken is firm, about 10 minutes.
Whisk 1 cup of pineapple with 3 cups of water until smooth, about 1 minute. Strain the liquid into a 4-quart saucepan.Add the broth, ginger, garlic and verbena leaves. Simmer over medium heat, covered, until the flavors are combined, 10-15 minutes.Strain the mixture again, remove any dry matter, and return to the pan. Add the remaining 2 cups of pineapple along with the rest of the ingredients and cook over medium heat until the chicken is firm, about 10 minutes.
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Author:Admin
Published: 11/20/2023 7:50 PM
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