Thai · soup

Canh Chua Ca - Hot Sour Fish Soup W/ Pineapple

Canh Chua Ca - Hot Sour Fish Soup W/ Pineapple reads salinity 5.4, sweetness 5.0 and umami 4.5 on Palate's 0–10 flavor X-ray — a Thai soup, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.5 / 10
• Sweet & Fruity — 6.3 / 10
• Sour & Bright — 4.2 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 2.6 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Salinity 5.4 · Sweetness 5.0 · Umami 4.5 · Fruity 4.5 · Herbaceous 4.3 · Funk & Ferment 3.9 · Sourness 3.3 · Citrus 3.1 · Allium 2.9 · Marine & Briny 2.7 · Richness 2.5 · Heat 2.4 · Earthy 2.3 · Floral 1.8 · Warm Spice 1.1 · Bitterness 0.9

What's in it (19)

• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 onion, very thinly sliced
• 2 stalks lemongrass, the midsection only
• 3 slices galangal (2 slices if using dried)
• 14 lb mushroom, quartered (stems are usually omitted, but I use them)
• 12 cup bamboo shoot, sliced
• 12 cup pineapple chunk
• 6 cups chicken stock or 6 cups fish
• 13 tamarind juice
• 2 -3 tablespoons fish sauce, nuoc mam
• 1 12 tablespoons sugar
• 1 teaspoon salt (optional)
• 34-1 lb catfish, chunks
• 1 cup bean sprouts
• 1 green onion, sliced thin
• 14 cup mint
• 14 cup cilantro
• 1 -2 serrano chili, sliced

Time & effort: about 40 min (15 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 53.9 kcal, 4.3 g protein, 1.3 g fat, 6.5 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (14 steps)

1. Cut the midsection of the lemongrass into 1-2 inch pieces and smash them to release the aromatics.
2. Heat the oil in a large sauce pan over medium-high heat.
3. add the garlic, onion, lemongrass and galangal.
4. saute 2-3 minutes or until the onion is soft but not brown.
5. Add the pineapple, bamboo shoots, and mushrooms.
6. cook while stirring for about 1 minute.
7. Add the chicken (or fish) stock and turn the heat to high.
8. Once it's boiling, add the tamarind, fish sauce, sugar, and salt.
9. Stir well.
10. Adjust seasonings to taste.
11. Add the catfish and boil gentle for about 5 minutes, until the fish is opaque.
12. Add the bean sprouts, mint, and green onion to the individual bowls.
13. Ladle soup on top.
14. Garnish with Cilantro and Serrano Chiles.

Dishes with a similar flavor shape

• Asian Nachos With Pecorino, Cheddar & Shrimp — Fusion
• Asam Laksa (Penang Tamarind Fish Laksa) — Malaysian
• Ikan Bakar (Malaysian Grilled Fish) — Malaysian
• Goi Du Du (Green Papaya Salad) — Vietnamese
• Banh Trang Tron (Rice Paper Salad) — Vietnamese

Keep reading: what salinity, sweetness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.