Pineapple Soup with Chicken
This Cambodian pineapple soup with chicken combines tender chicken, sweet pineapple, and delicate squid in a light broth flavored with fish sauce and fresh herbs. It's a perfect balance of sweet, sour, and savory that comes together in under an hour.
Nutrition Facts
Ingredients
Instructions
Boiled water in a soup pot.
Add chicken and pineapple to boiling water and cooked till meat tender.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Cambodiarecipe →Frequently Asked Questions
Q: Q: Can I make this soup without squid?
A: A: Absolutely. The soup is wonderful with just chicken and pineapple. You can also substitute shrimp or firm tofu, or simply leave out the seafood entirely.
Q: Q: What's the best type of pineapple to use?
A: A: Fresh, ripe pineapple gives the best flavor when it's in season. Look for one that's golden yellow, smells sweet at the stem, and has a little give when squeezed. Canned pineapple in juice works great too and gives consistent results year-round.
Q: Q: Is this soup very spicy?
A: A: Not at all in its basic form. The recipe as written has no heat – just sweetness, savory depth, and gentle sourness. If you want spice, add fresh chilies when you add the squid.
Q: Q: Can I use chicken breast instead of bone-in pieces?
A: A: Yes, boneless chicken breast works fine. Keep in mind that bone-in pieces add more flavor to the broth and the meat stays moister during cooking. If using breast, reduce cooking time slightly to prevent it from drying out.
Q: Q: How do I know when the squid is cooked perfectly?
A: A: Squid cooks incredibly fast – usually less than two minutes. You'll see it turn from translucent to opaque white, and the tubes will curl slightly. As soon as the soup returns to a boil after adding squid, it's done.
Q: Q: What can I substitute for fish sauce?
A: A: Soy sauce or tamari works for a vegetarian version. Coconut aminos is another good alternative. The flavor will be different but still delicious. Add a tiny bit of salt to make up for the missing depth.
Q: Q: Can I freeze this soup?
A: A: You can freeze it without the squid. The chicken and broth freeze well for up to three months. Add fresh squid when you reheat the soup after thawing.
Q: Q: Why does my soup sometimes taste too sour?
A: A: This usually happens when the pineapple isn't sweet enough. Taste your pineapple before adding it. If it's tart, you might need a little extra sugar to balance the flavors. A pinch of salt can also help balance excessive sourness.
Q: Q: Is this soup supposed to be clear or cloudy?
A: A: It will be slightly cloudy from the chicken and pineapple, which is perfectly normal. Skimming foam during the first few minutes of boiling helps keep it clearer, but don't worry about perfection.
Q: Q: What other herbs can I use besides cilantro?
A: A: Thai basil adds a lovely anise-like flavor. Mint brings freshness and brightness. A combination of all three is beautiful if you have them.
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment