Canh Chua Ca - Hot Sour Fish Soup W/ Pineapple

Name: Canh Chua Ca - Hot Sour Fish Soup W/ Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); 14 lb mushroom, quartered (stems are usually omitted, but I use them); ½ cup bamboo shoot, sliced; ½ cup pineapple chunk; 6 cups chicken stock or 6 cups fish; 13 tamarind juice; 2 -3 tablespoons fish sauce, nuoc mam; 1 ½ tablespoons sugar; 1 teaspoon salt (optional); 34-1 lb catfish, chunks; 1 cup bean sprouts; 1 green onion, sliced thin; ¼ cup mint; ¼ cup cilantro; 1 -2 serrano chili, sliced

Servings: persons

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)
14 lb mushroom, quartered (stems are usually omitted, but I use them)
½ cup bamboo shoot, sliced
½ cup pineapple chunk
6 cups chicken stock or 6 cups fish
13 tamarind juice
2 -3 tablespoons fish sauce, nuoc mam
1 ½ tablespoons sugar
1 teaspoon salt (optional)
34-1 lb catfish, chunks
1 cup bean sprouts
1 green onion, sliced thin
¼ cup mint
¼ cup cilantro
1 -2 serrano chili, sliced

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.
10
Adjust seasonings to taste.
11
Add the catfish and boil gentle for about 5 minutes, until the fish is opaque.
12
Add the bean sprouts, mint, and green onion to the individual bowls.
13
Ladle soup on top.
14
Garnish with Cilantro and Serrano Chiles.

1126

kcal

Calories

Fat

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 garlic cloves, minced, 1 onion, very thinly sliced, 2 stalks lemongrass, the midsection only, and more.

Yes, Canh Chua Ca - Hot Sour Fish Soup W/ Pineapple falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!