Chicken and Sweet Tamarind Soup

Name: Chicken and Sweet Tamarind Soup
Cuisine: Malaysia
Ingredients: Salt; 2–3 tomatoes, skinned and chopped; 6 shallots, chopped; 2.5 cm (1 inch) piece of fresh root ginger, grated; 1 teaspoon sugar; 225 g (8 oz) pineapple, skinned and chopped; 1 litre (1¾ pints) chicken stock; Freshly ground black pepper; chopped fresh coriander and mint leaves, to garnish; chopped fresh coriander and mint leaves, to garnish; 1 tablespoon tamarind concentrate; 2 tablespoons groundnut oil; 450 g (1lb) free-range chicken breast fillets, skinned and cut into bite-size pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

2 tablespoons groundnut oil
450 g (1lb) free-range chicken breast fillets

Asia
Malaysia
Soup
Gluten-free

Method

Heat the oil in a large pan and fry the chicken until it is lightly browned. Pop in the ginger and shallots and cook for 3-4 minutes. Add the tomatoes, seasoning and chicken stock. Bring to the boil and simmer until the chicken is tender – about 20-30 minutes.

Throw in the pineapple and stir in the sugar and tamarind. Simmer a little longer so the fruit warms through and the flavours mi