Cambodian Hot-Sour Pineapple soup

A balance of hot, sweet and sour is characteristic of soups and noodle dishes in Southeast Asia and this Cambodian soup is a good example. Chillies provide the heat, tamarind the sour, and pineapple the sweet. If you are pairing with whisky, you can play with the balance of these three tastes to complement the flavours in the spirit. As the pineapple is the surprise element in this soup, I tend to go for a spirit with tropical fruit notes, something like Scapa or Chivas Ultis.