| | Chicken and Pineapple Soup 1 medium onion, thinly sliced
2 tablespoons of vegetable oil
1 medium tomato, coarsely chopped
2 cups of fresh pineapple, coarsely
4 cups of chicken stock
1 teaspoon Lemongrass
a pinch of Hot chili peppers, crushed
1 tablespoon of fish sauce
1 cup of chicken white meat, cooked
1/2 cup of coriander leaves, chopped |
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In a medium saucepan sauté the onion in the oil over moderate heat until it wilts. Add the tomato, pineapple, stock and lemongrass, hot peppers, and fish sauce. Simmer uncovered, over low heat for about 1/2 hr. Stir in the chicken, then the coriander. Bring to a simmer. Serve hot. Recipe by: Elizabeth Rozin = Blue Corn And Chocolate (Knopf Cooks American Series) " pg 255 Posted to MC-Recipe Digest V1 #637 by "M.Leiva" <mleiva@netcom.ca> on Jun 8, 1997
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