Vietnamese Chicken and Pineapple Soup Recipe

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Vietnamese Chicken and Pineapple Soup
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Ingredients
17
Count
Nutrition
325
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Cut peel from pineapple in a thin layer and discard, then 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. Purée 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.
  2. Cut remaining pineapple into 1/2-inch pieces and put in a bowl.
  3. 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.
  4. Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté 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 sauté 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.
  5. Sprinkle chicken with remaining 1/4 teaspoon pepper and add to garlic mixture, then sauté, stirring, until just cooked through, about 4 minutes.
  6. *Available at Southeast Asian markets and some specialty produce markets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 325.46 Kcal (1363 kJ)
Calories from fat 100.92 Kcal
% Daily Value*
Total Fat 11.21g 17%
Cholesterol 33.96mg 11%
Sodium 862.87mg 36%
Potassium 849.57mg 18%
Total Carbs 47g 16%
Sugars 30.08g 120%
Dietary Fiber 6.47g 26%
Protein 16.81g 34%
Vitamin C 164.3mg 274%
Vitamin A 0.7mg 22%
Iron 78.7mg 437%
Calcium 102mg 10%
Amount Per 100 g
Calories 67.22 Kcal (281 kJ)
Calories from fat 20.84 Kcal
% Daily Value*
Total Fat 2.32g 17%
Cholesterol 7.01mg 11%
Sodium 178.21mg 36%
Potassium 175.47mg 18%
Total Carbs 9.71g 16%
Sugars 6.21g 120%
Dietary Fiber 1.34g 26%
Protein 3.47g 34%
Vitamin C 33.9mg 274%
Vitamin A 0.1mg 22%
Iron 16.2mg 437%
Calcium 21.1mg 10%

* 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

  • 6.6
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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