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Pineapple Chicken Soup

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Recipe Ingredients

1 med onion, thinly sliced
2 tbsp vegetable oil
1 med tomato, coarsely chopped
2 cup fresh pineapple, coarsely chopped
4 cup chicken stock
1 tsp lemongrass
1 pch hot chili peppers, crushed dried
1 tbsp fish sauce
1 cup chicken white meat, cooked and shredded
1/2 cup coriander leaves, chopped

Cooking Procedures

In a medium saucepan saute the onion in the oil over moderate heat until it wilts.
Add the tomato, pineapple, stock and lemongrass, hot peppers, and fish suace. Simmer uncovered, over low heat for about 1/2 hr.
Stir in the chicken, then the coriander. Bring to a simmer. Serve hot. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

. Boil first seven ingredients five minutes after they begin bubbling. When cold, add the last three. Bake in two loaves in slow oven one and one-fourth hours. (Revised.) Mrs. Barnhart. 1 tsp. cinnamon. 2 cups barley flour. 1 cup corn or rice flour. 2 tsp. soda, dissolved in 1 tsp. hot water. COFFEE CAKE (New England) 1 cup cold coffee, or sour milk, or half of each. 1/2 cup shortening (chicken fat may be used). 1 cup sugar. j cup corn flour. 1 cup molasses. 1 tsp. salt. 1 cup

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