Canh Chua Ca - Hot Sour Fish Soup W/ Pineapple

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 onion, very thinly sliced
• 2 stalks lemongrass, the midsection only
• 3 slices galangal (2 slices if using dried)
• 1/4 lb mushroom, quartered (stems are usually omitted, but i use them)
• 1/2 cup bamboo shoot, sliced
• 1/2 cup pineapple chunk
• 6 cups chicken stock or 6 cups fish
• 1/3 tamarind juice
• 2 -3 tablespoons fish sauce, nuoc mam
• 1 1/2 tablespoons sugar
• 1 teaspoon salt (optional)
• 3/4-1 lb catfish, chunks
• 1 cup bean sprouts
• 1 green onion, sliced thin
• 1/4 cup mint
• 1/4 cup cilantro
• 1 -2 serrano chili, sliced

Recipe

• 1 cut the midsection of the lemongrass into 1-2 inch pieces and smash them to release the aromatics.
• 2 heat the oil in a large sauce pan over medium-high heat.
• 3 add the garlic, onion, lemongrass and galangal.
• 4 saute 2-3 minutes or until the onion is soft but not brown.
• 5 add the pineapple, bamboo shoots, and mushrooms.
• 6 cook while stirring for about 1 minute.
• 7 add the chicken (or fish) stock and turn the heat to high.
• 8 once it's boiling, add the tamarind, fish sauce, sugar, and salt.
• 9 stir well. adjust seasonings to taste.
• 10 add the catfish and boil gentle for about 5 minutes, until the fish is opaque.
• 11 add the bean sprouts, mint, and green onion to the individual bowls.
• 12 ladle soup on top.
• 13 garnish with cilantro and serrano chiles.