Cooking Pineapple Soup


  • 1 tablespoon cooking oil
  • 1 3-ounces Apsara's Red Lemongrass Paste
  • 1 (5.6-ounce) can of coconut milk
  • 1 lb boneless skinless chicken thighs
  • 1 (8-ounce) can pineapple chunks in natural juice
  • 2 cups water
  • 3 stems Thai Basil

Creamy with natural sweet and sour from pineapple, Pineapple Soup has a perfect balance of delicious flavors and can be enjoyed for lunch or a healthy light dinner with rice or toasted baguette slices.


Over medium heat, mix oil, Red Lemongrass Paste, and top cream (top ¼ of the coconut milk); stir until top cream turns translucent and oil is red.  Turn heat to high, add meat, and stir constantly searing meat.  Add ¼ cup water, bring to boil, let simmer for 10 minutes over low heat.

Change heat to high, add pineapple with juice, remaining coconut milk and water.  Let boil softly for 1 minute.  Turn off heat, stir in basil.


Cooking Time: 30 minutes (prep 15 min, cook 15 min)

Spicy Meter: Medium

Servings: 5

Serving Suggestion:  Serve with rice or french baguettes