Ingredients
100 g pineapple, 100 g tomato, half a grass carp head, 20 g Thai basil (also known as basil), 20 g bean sprouts, and 4 cups water (or broth).
Seasonings
Salad oil to taste, 1 teaspoon sour plum, 1 chili pepper, 1 scallion, 2/3 teaspoon sugar, 2/3 teaspoon fish sauce.
Instructions
1. Slice the pineapple and tomatoes; rinse the bean sprouts; soak the tamarind in boiling water until the sour flavor dissolves into the water, then strain out the tamarind juice and set aside; mince the Thai basil; slice the chili peppers and cut the scallions into sections.
2. Prepare a pot of water, bring it to a boil, then add the seasonings—pineapple, tomato slices, and tamarind juice—and let everything boil together before turning off the heat and setting aside.
3. Heat oil in a wok, add salad oil and deep-fry the grass carp head until golden brown, then transfer to a soup pot, bring to a boil, add bean sprouts, then turn off the heat and pour into a large bowl, finally sprinkle with chopped Thai basil, sliced chili peppers, and scallion segments before serving. This soup has a vibrant color, a savory and spicy flavor with a rich, thick broth.