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Pineapple Chicken Soup with Lemon Verbena





Yields
Serves 4 (serving size: 2 cups)



Total Time
40 mins

Sweet, tangy, and a little bit spicy, pineapple soup is a traditional meal in Southeast Asia. If you don't have lemon verbena growing in your garden, you could substitute other aromatic Asian herbs such as Thai basil or fresh cilantro..

su-Pineapple Chicken Soup with Lemon Verbena




Photo: Annabelle Breakey; Styling: Randy Mon
 3 cups cubed ripe pineapple, divided
 1 can (14.5 oz.) reduced-sodium chicken broth
 2 quarter-size slices fresh ginger
 1 large garlic clove, smashed
 1 1/2 cups lemon verbena leaves
 1 tablespoon fish sauce
 8 ounces boned, skinned chicken thighs, cubed
 1 cup trimmed clamshell mushrooms
 1 tomato, halved and seeded, then cubed
 1 green onion, sliced diagonally
 1/2 serrano chile, sliced
Step 1
1

Whirl 1 cup pineapple with 3 cups of water until smooth, about 1 minute. Strain liquid into a 4 qt. pot.

Step 2
2

Add broth, ginger, garlic, and verbena leaves. Simmer over medium heat, covered, until flavors have melded, 10 to 15 minutes.

Step 3
3

Strain mixture again, discard solids, and return to pot. Add remaining 2 cups pineapple along with the remaining ingredients and cook over medium heat until chicken is firm, about 10 minutes.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 152Calories from Fat 15
% Daily Value *
Total Fat 2.7g5%

Saturated Fat 0.6g3%
Cholesterol 47mg16%
Sodium 647mg27%
Total Carbohydrate 20g7%

Dietary Fiber 2.7g11%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.