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A sunny pineapple soup with a fiery taste.
The Thai pineapple soup has a slightly sweet-sour taste.

Thai Pineapple Soup, prepared by the Happy Chief Cook.

Servings: 4.
Preparation time: 25 minutes.


1 red chilli,
1 tin pineapple in light syrup a 567 grams,
1 chicken breast a 250 grams,
1 chicken stock cube,
0.6 liters water,
0.5 liters pineapple juice
125 ml crème fraiche,
1 a 1.5 teaspoon curry masala,
1.5 tablespoon chives,
50 grams rice noodles.


Chop the onions finely.

Wash peppers and cut the caps off.
Remove the seeds and cut peppers into rings.

Let drain the pineapple and puree it.

Clean the chicken dry with paper towels and cut into small cubes of about 1 centimeter.

Cut or break the noodles into small pieces.


Bring water to a boil with the chicken pieces and the chicken stock cube.
Once the water boils reduce the flame to a small pit and let the chicken stock simmer for 10 minutes without the lid on the pan.

Add the pureed pineapple, red chili rings and pineapple juice and bring it to a boil.

Let the soup simmer for about 10 minutes.

Bring to taste with salt.

Add the noodles 4 minutes before the end.

Whip the crème fraiche loose with the curry masala.

Wash and chop the chives finely.

Divide the soup on 4 warmed plates.

Spoon a tablespoon of currycream in the center of each plate.

Garnish soup with chives.

Serve immediately.


Prepared by the Happy Chief Cook, added May 16, 2010.