I just made this name up right now, but I’ve been eating this soup ever since I can remember. I think it may have been something my mom made up playing off of Vietnamese Canh Chua, which is a sweet and sour seafood soup. It’s very light, a tiny bit tangy, and when I served it to my friends the other day, they were all very pleasantly surprised by the sweet bite of pinapple amidst the savory flavors – and that’s where I came up with this name. Hope you enjoy this soup. It’s perfect to warm up on a chilly day or just get some very healthy comfort food in your belly!
Chicken broth – large can/container
1 lb chicken (any cut, but with some bones is better – I used 1 chicken breast and 6 drummettes skin removed)
3 large ripe tomatoes cubed
1 large can pineapple chunks in juice
1 medium yellow onion diced
3 cloves garlic peeled
1 inch ginger cut into matchsticks
1 TB ground ginger
1 tsp cumin
1 block silken tofu cubed
1 TB butter
Fresh basil chopped/chiffonaded
Fresh cilantro chopped coarsely
1. Melt butter in large soup pot. Add garlic and ginger and fry til slightly golden, toss in onions for 1 more min. Optionally, take 2 unskinned drummettes and toss them in for a bit to crisp up the skin and get some flavor from the fat.
2. Pour in chicken broth. Add rest of chicken and add any water to cover all chicken. Add ground ginger, cumin. Bring to boil. Let boil rapidly for about 15 min adding about ½ TB salt..or to taste.
3. Remove chicken from broth, and place in a bowl of cold water to cool down enough to work with.
4. Bring broth to medium-hi heat. Add tomatoes, tofu, pineapple and bring back to boil and you tear up the chicken with your hands and re-add it to the broth. You can also cut up the chicken if you prefer. Once boiling bring down to medium low and let simmer. Add more salt/pepper as needed.
5. About 10 min before serving, toss in the basil.
6. To serve, ladle into bowls, top with a little cilantro and a dash of fresh pepper.