Pineapple Soup

in
Authorfillyourface.comCategory
Yields1 Serving
 5 Garlic Cloves
 3 Kaffir Leaves
 3 Bay Leaves (dried) or 5 - 10 Fresh Bay Leaves
 2 tbsp Olive Oil
 1 Can Pineapple Chunks (save the juice)
 2 Medium Tomatoes
 3-5 Bac Ha (Taro Stem) (cut)
 4-5 Culantro (Vietnamese Herb) (chopped)
 2-3 Cilantro (chopped)
 5-10 NGO om (Vietnamese Herb)
 1 tbsp Vegan Chicken Base (bouillon)
 2-3 Salt
 3 cups Hot Water
Optional Ingredient
 1 tbsp Palm Sugar (or sugar) (the pineapple juice will give a bit of sweet and sourness to the soup.)

Heat the pan on medium heat.

Add oil, garlic, kaffir and bay leaves to the hot pot until it’s aromatic.

Add 1 cup of hot water.

Add pineapples, tomatoes and Taro stem. Stir well. Add pineapple juice.

Add 2 more cups of hot water until all veggie submerged. Add Vegan chicken bouillon, salt, sugar and pepper. Stir well and let simmer for 3 - 5 minutes.

Add Ngo Om herbs and let it incorporate for 1 min. Then add Culantro.

Add Cilantro for garnish.

Ingredients

 5 Garlic Cloves
 3 Kaffir Leaves
 3 Bay Leaves (dried) or 5 - 10 Fresh Bay Leaves
 2 tbsp Olive Oil
 1 Can Pineapple Chunks (save the juice)
 2 Medium Tomatoes
 3-5 Bac Ha (Taro Stem) (cut)
 4-5 Culantro (Vietnamese Herb) (chopped)
 2-3 Cilantro (chopped)
 5-10 NGO om (Vietnamese Herb)
 1 tbsp Vegan Chicken Base (bouillon)
 2-3 Salt
 3 cups Hot Water
Optional Ingredient
 1 tbsp Palm Sugar (or sugar) (the pineapple juice will give a bit of sweet and sourness to the soup.)

Directions

1

Heat the pan on medium heat.

2

Add oil, garlic, kaffir and bay leaves to the hot pot until it’s aromatic.

3

Add 1 cup of hot water.

4

Add pineapples, tomatoes and Taro stem. Stir well. Add pineapple juice.

5

Add 2 more cups of hot water until all veggie submerged. Add Vegan chicken bouillon, salt, sugar and pepper. Stir well and let simmer for 3 - 5 minutes.

6

Add Ngo Om herbs and let it incorporate for 1 min. Then add Culantro.

7

Add Cilantro for garnish.

Notes

Pineapple Soup
IngredientsDirections