Créé avec l’IA
Vietnamese Sour Chicken Soup (Canh Chua Ga)
45 min 177 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breast400 g
- pineapple200 g
- tomatoes200 g
- bean sprouts100 g
- okra50 g
- fish sauce2 tablespoons
- tamarind paste1 tablespoon
- sugar1 tablespoon
- salt1 teaspoon
- chili flakes1 teaspoon
- garlic2 cloves
- water1 liter
- fresh herbs (coriander, Thai basil)20 g
Instructions
- 1
Slice the chicken breast into thin strips.
- 2
In a large pot, bring 1 liter of water to a boil.
- 3
Add the chicken strips to the boiling water and cook until they are no longer pink.
- 4
Add the tamarind paste, fish sauce, sugar, and salt to the pot. Stir well to combine.
- 5
Add the pineapple, tomatoes, okra, and garlic to the pot. Let it simmer for about 10 minutes.
- 6
Add the bean sprouts and chili flakes. Cook for another 5 minutes.
- 7
Taste the soup and adjust the seasoning if necessary.
- 8
Remove the pot from heat and stir in the fresh herbs.
- 9
Serve hot and enjoy your Vietnamese Sour Chicken Soup!
