Canh Chua Ca - Hot Sour Fish Soup W/ Pineapple

Recipe by Kiersten Phae
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the midsection of the lemongrass into 1-2 inch pieces and smash them to release the aromatics.
  • Heat the oil in a large sauce pan over medium-high heat.
  • add the garlic, onion, lemongrass and galangal.
  • saute 2-3 minutes or until the onion is soft but not brown.
  • Add the pineapple, bamboo shoots, and mushrooms.
  • cook while stirring for about 1 minute.
  • Add the chicken (or fish) stock and turn the heat to high.
  • Once it's boiling, add the tamarind, fish sauce, sugar, and salt.
  • Stir well. Adjust seasonings to taste.
  • Add the catfish and boil gentle for about 5 minutes, until the fish is opaque.
  • Add the bean sprouts, mint, and green onion to the individual bowls.
  • Ladle soup on top.
  • Garnish with Cilantro and Serrano Chiles.
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