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Canh Chua Ga | Vietnamese Sweet and Sour Chicken Soup
(0)
30 min
Quick
Gurkerl Küche
Erfrischend, fruchtig und wunderbar ausgewogen: Canh Chua Ga vereint zartes Hendl mit fruchtiger Ananas, reifen Paradeisern und der typisch herb-säuerlichen Note von Tamarinde. Ein authentischer vietnamesischer Suppenklassiker für den Spätsommer.
Ingredients
Preparation method
Preparation
Cut the chicken breast into bite-sized strips. Peel the pineapple, remove the hard core, and cut the flesh into bite-sized pieces. Quarter the tomatoes. Slice the spring onions into fine rings, finely chop the garlic, and cut the chili pepper into thin slices. Roughly chop the fresh coriander.
Cooking the soup
Heat the vegetable oil in a large pot over medium heat. Gently sauté the finely chopped garlic for about 1 minute until fragrant. Add the sliced chicken breast and sear briefly on all sides.
Pour in the chicken broth and stir in the tamarind paste, fish sauce, and cane sugar. Bring the broth to a boil, then reduce the heat. Add the pineapple pieces and tomato quarters and let everything simmer gently for approx. 8-10 minutes until the chicken is tenderly cooked through.
Chef's tip
If you prefer it even more aromatic, you can round off the soup with a few splashes of fresh lime juice or some Vietnamese coriander (Rau Răm).
For a complete main meal, tender rice noodles (Bún) or a bowl of fragrant jasmine rice taste excellent alongside.
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