Recipe - Chicken And Pineapple Soup Vietnamese Style

1 md Onion, thinly cut or sliced up
2 tablespoon Vegetable oil
1 md Tomato, coarsely chopped
2 cup Fresh pineapple, coarsely
chopped
4 cup Chicken stock
1 teaspoon Lemongrass
1 pn Hot chili peppers, crushed
dried
1 tablespoon Fish sauce
1 cup Chicken white meat, cooked
and shredded
One half cup Coriander leaves, chopped

In a medium saucepan sauté the onion in the oil over moderate heat until it
wilts.

Add the tomato, pineapple, stock and lemongrass, hot peppers, and fish
suace. Simmer uncovered, over low heat for about One half hr.

Stir in the chicken, then the coriander. Bring to a simmer. Serve hot.

Recipe by: Elizabeth Rozin = "Blue Corn and Chocolate" pg 255 Posted to
MCRecipe Digest V1 #637 by "M.Leiva" mleiva@netcom.ca on Jun 8, 1997