Vietnamese hot and sour soup

Ingredients for 4 servings:

• 1 ½ liters chicken broth, strong, defatted
• 200 g chicken breast fillet(s), cut into strips
• 3 carrots, cut into fine strips
• 100 g white cabbage, in fine strips
• 100 g soy sprouts
• 20 g dried mu-err mushrooms
• 1 small can pineapple, diced, drained
• 2 tomatoes
• 1 tbsp sesame oil
• lemon juice
• Sambal Oelek or other chili paste
• Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

Freeze the chicken breast slightly, then it is easier to slice into thin, fine strips. Heat the chicken stock and briefly simmer the chicken breast strips in it, remove and set aside. Pour boiling water over the mushrooms and let them stand for about 30 minutes. Then cut into fine strips. Meanwhile, heat the sesame oil in a pan or wok and sauté the carrot and white cabbage strips until al dente, deglaze with a little hot chicken stock, add the pineapple cubes and mushroom strips, and season generously with lemon juice, salt, and chili paste. Cut the tomatoes into eighths, remove the seeds, and place 4 pieces per person in a soup bowl. Bring the chicken stock back to a brisk boil, add everything, and pour it over the tomatoes while it is as hot as possible.