Texas had a brief glimpse of spring last week but cold temperatures have returned for another round of wintry days. I’m not complaining though because now I have a good reason to make this soup. Soup is my ultimate comfort food and this is one of my favorites. The broth is seasoned with fish sauce, pineapple juice, and a touch of fresh lime juice for a nice balance of sweet and savory. The fish sauce will seem overpowering when you first add it, but don’t worry – it will become more mellow as you cook it and add the other ingredients.
This is really an all-season soup. It is perfect in winter when you want something warm and satisfying but the tomatoes and pineapple chunks make it refreshing in the spring.
- 1 (20 ounce) can pineapple chunks in juice
- 2 tablespoons canola oil
- 2 scallions, thinly sliced, plus more for serving
- 7-8 ounces mild white fish, cut into large chunks (I use tilapia)
- 1 cup cherry tomatoes, halved
- 3 tablespoons fish sauce
- 4 cups cooked rice vermicelli noodles or white rice
- Fresh lime juice, for serving
- Fresh cilantro, chopped, for serving
- Drain pineapple juice into a 2 cup glass measuring cup. Add enough water to measure 2 cups of liquid. Set aside.
- Heat oil in a large saucepan over medium-high heat until hot but not smoking. Add scallions and fish and cook until fish is lightly browned and just cooked through. Transfer fish to a plate and set aside.
- To saucepan, add 3 tablespoons fish sauce and cook until reduced by half, scraping to loosen any browned bits, about 2 minutes. Add pineapple juice mixture, 2 cups of water, pineapple chunks, and tomatoes. Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes until tomatoes are cooked through. Return fish to the pan along with any accumulated juices. Simmer another minute.
- To serve, divide noodles or rice among four soup bowls. Ladle hot soup over noodles, add a good squeeze of lime juice, and sprinkle with cilantro and scallions. Serve with additional fish sauce to taste, if desired.