Inspired by one of my favorite styles of soup, Vietnamese cahn chua, Sweet & Sour soup, this is easy to recreate with a few ingredients and still have an enjoyable experience.
Use 3-4 cups homemade or light sodium/ low fat broth. Chop a 1/2 inch slice of pineapple, 1 cup of cherry tomatoes, cut a slit in the skin so they don’t explode when heated, slice a half jalepeño, finely shred 3/4 cup nappa cabbage, slice one scallion (white and light green sections ok), and pick some fresh cilantro/red rubin basil/ Thai basil for garnish. Fresh lime juice to taste.
Boil the broth with pineapple chunks and add nappa cabbage after 3 minutes. Bring to med-hi heat for an additional 5 minutes. Add remaining ingredients except garnish and turn the heat to low. Let the tomatoes and jalepeño cook through and either discard or keep jalepeño, depending on how spicy you like your food. I usually use Thai chilies, but they haven’t ripened yet.
Ladle into bowls and serve with garnish on the side and wedges of lime. Serves 2 as app or 1 as a meal.
**This is NOT an authentic recipe, as many ingredients are not available or easy to find. Some are not cleanse friendly, so this is the most pared down ingredient list I could make while still having a taste-memory of the original concept. When I make Cahn chua ca (sour fish soup) it is an endeavor.
Also, it is possible to make this recipe in less than 12 minutes and with barely a handful of ingredients, so I think that’s pretty handy!