Vietnamese Sweet-And-Sour Soup With Chicken And Fresh Herbs (Canh Chua Ga)

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1 tablespoon vegetable oil

1/2 teaspoon minced garlic

1/2 teaspoon ground chile paste, or to taste

1 quart fresh or store bought low-sodium chicken stock

1 cup water

1 tablespoon fish sauce, or to taste

1 tablespoon sugar

2 tablespoons tamarind pulp, soaked in 1/3 cup water for 30 minutes, then pushed through a sieve, solids discarded

1/3 pound boneless and skinless chicken thighs, cut into strips

1 (8-inch) piece taro stem, peeled and cut diagonally into 1/2-inch slices,

or 2/3 cup shredded cabbage

2 Roma tomatoes, each cut into 6 wedges

1/2 cup bite-size pineapple chunks

2 tablespoons lime juice

1 cup bean sprouts

2 tablespoons coarsely chopped cilantro

2 tablespoons Asian basil leaves, coarsely chopped

2 tablespoons fried shallots

1 Thai bird chile or other chile, chopped, or to taste

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