Hot and Sour Soup Pot with Chicken, Pineapple and Enoki Mushrooms with homemade chicken stock
Bring this orange pot straight to the table, as in a Southeast Asian hot pot. Pineapple and tamarind give a sweet tang, chili gives heat, and the enoki and spinach cook in it at the last minute.
Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
For the Soup
4
Bring to a boil in a wide pot the stock, lemongrass, ginger and tomatoes.
StoveWide, shallow pot
5
Turn down the heat and simmer 15 minutes, until the tomatoes soften and color the stock.
Stove
6
Stir in the tamarind, fish sauce, sugar and chili paste. Taste: the soup should be sour and salty, with a heat you feel in your throat. Adjust to taste.
💡Balance at the end, once the flavors have come together: add sour, sweet and salty a little at a time, tasting between additions.
7
Add the corn and pineapple and cook 5 minutes.
Stove
8
Add the chicken, gently separate the slices and cook 4 minutes, until the chicken turns white.
Stove
💡Thin chicken slices cook in the simmering stock within minutes and stay tender: add them after the hard vegetables, not at the start.
9
Trim the base of the enoki and separate into small clusters.
KnifeCutting board
10
Add the enoki mushrooms, spinach and sliced chili and cook 1 minute, until the leaves wilt.
Stove
11
Bring the pot to the table on a hot plate, scatter the basil on top and serve with the rice and lime wedges: everyone fills a bowl and adds lime to taste.
Portable hot plate
596calories
42 gprotein
78 gcarbs
13 gfat
● protein 29%● carbs 52%● fat 19%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
Jasmine rice: measured in cup in this recipe: 1 cup = 59 g · 365 kcal per 100 g · More about Jasmine rice →
Lime: measured in pieces: one ≈ 67 g · 30 kcal per 100 g · More about Lime →
🔧 Tools needed (5) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Portable hot plate· Also works: Stove (None) · Camping gas stove (Outdoors only)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
