Vietnamese Chicken and Pineapple Soup

Cut the skin off the pineapple, cut the flesh lengthwise into four parts and remove the core. Chop the core roughly, place it in a blender, add 500 ml of water and blend until smooth puree. Strain through a fine sieve and add another 1 liter of water.

Cut the pineapple flesh into slices 1.5 cm thick. Thinly slice the shiitake mushroom caps. Chop the tomatoes.

Wrap chicken breasts in plastic wrap and pound with a mallet. Cut into strips 1 cm thick, transfer to a bowl and cover with a lid.

Heat 2 tablespoons of oil in a large pot. Add finely chopped chili pepper with seeds and 2 minced cloves of garlic, stew while stirring for 30 seconds.

Pour 1/4 cup of fish sauce, bring to a boil and reduce by half. Add pineapple juice and bring to a boil.

Add pineapple slices, shiitake mushrooms, tomatoes, bean sprouts, add black pepper and salt to taste. Bring to a boil and simmer under a lid, stirring, for 10 minutes.

In a large skillet, heat the remaining oil. Add minced garlic and cook for 30 seconds.

Pour in the remaining 2 tablespoons of fish sauce and reduce by half. Add the chicken meat, season with pepper, stir and simmer until cooked for 4 minutes.

Arrange the meat on plates and pour the pineapple soup over it. Garnish with fresh basil and mint.