Laotian Tangy Chicken Soup Recipe

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Laotian Tangy Chicken Soup
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Ingredients
16
Count
Nutrition
175
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Cut peel from pineapple in a thin layer and discard.
  2. Trim outer layer of pineapple, cutting just deep enough to remove eyes but allowing pineapple to remain intact, and transfer trimmings to a blender.
  3. Quarter pineapple lengthwise and cut out core, then coarsely chop core and transfer to blender.
  4. Puree with 2 cups water until smooth.
  5. 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.
  6. Cut remaining pineapple into 1/2-inch pieces and put in a bowl.
  7. 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.
  8. Cut chicken across the grain into 1/4-inch-wide strips and transfer to a bowl, then chill, covered.
  9. 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.)
  10. 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.
  11. 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.
  12. Add remaining 2 tablespoons fish sauce and simmer until sauce is reduced by half, about 2 minutes.
  13. Sprinkle chicken with remaining 1/4 teaspoon pepper and add to garlic mixture, then saute, stirring, until just cooked through, about 4 minutes.
  14. Stir chicken into soup along with herbs and salt and simmer 1 minute.
  15. Serve with rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 174.96 Kcal (733 kJ)
Calories from fat 127.34 Kcal
% Daily Value*
Total Fat 14.15g 22%
Cholesterol 0.7mg 0%
Sodium 719.23mg 30%
Potassium 447.44mg 10%
Total Carbs 10.33g 3%
Sugars 5.42g 22%
Dietary Fiber 3.65g 15%
Protein 3.2g 6%
Vitamin C 23.4mg 39%
Vitamin A 0.9mg 30%
Iron 107.1mg 595%
Calcium 73.8mg 7%
Amount Per 100 g
Calories 88.16 Kcal (369 kJ)
Calories from fat 64.17 Kcal
% Daily Value*
Total Fat 7.13g 22%
Cholesterol 0.35mg 0%
Sodium 362.42mg 30%
Potassium 225.46mg 10%
Total Carbs 5.21g 3%
Sugars 2.73g 22%
Dietary Fiber 1.84g 15%
Protein 1.61g 6%
Vitamin C 11.8mg 39%
Vitamin A 0.5mg 30%
Iron 54mg 595%
Calcium 37.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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