Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
40 Mins
Serves 4 (serving size: 2 cups)

Sweet, tangy, and a little bit spicy, pineapple soup is a traditional meal in Southeast Asia. If you don't have lemon verbena growing in your garden, you could substitute other aromatic Asian herbs such as Thai basil or fresh cilantro..

How to Make It

Step 1

Whirl 1 cup pineapple with 3 cups of water until smooth, about 1 minute. Strain liquid into a 4 qt. pot.

Step 2

Add broth, ginger, garlic, and verbena leaves. Simmer over medium heat, covered, until flavors have melded, 10 to 15 minutes.

Step 3

Strain mixture again, discard solids, and return to pot. Add remaining 2 cups pineapple along with the remaining ingredients and cook over medium heat until chicken is firm, about 10 minutes.

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