Assam Fish Soup with Sourdough Crackers & Pineapple Salsa

**Prepare the Sourdough Crackers:** Preheat oven to 350°F (175°C). Thinly slice the sourdough bread. Brush each slice with olive oil and sprinkle with a pinch of salt. Arrange in a single layer on a baking sheet. Bake for 10-15 minutes, or until golden brown and crispy. Let cool completely.

**Prepare the Pineapple Salsa:** In a medium bowl, combine the diced pineapple, red onion, cilantro, and lime juice. Mix well and set aside. The vibrant colors and sweet aroma will awaken your senses.

**Begin the Soup Base:** In a large pot or Dutch oven, bring the water to a boil. Add the assam paste, bruised lemongrass, galangal slices, and turmeric powder. Stir well to combine. The aroma of lemongrass and tamarind will fill your kitchen, creating an inviting atmosphere.

**Add the Vegetables:** Add the tomatoes, okra, and long beans to the pot. Bring the soup back to a simmer and cook for about 5 minutes, or until the vegetables are slightly tender but still have a bite.

**Add the Fish and Seasonings:** Gently add the fish pieces to the soup. Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.

**Season to Taste:** Stir in the chili paste, fish sauce, sugar, and salt. Taste and adjust the seasonings as needed to achieve the perfect balance of tangy, spicy, and savory flavors. The soup should have a bright and complex taste.

**Simmer and Serve:** Let the soup simmer for a few more minutes to allow the flavors to meld together. Remove the lemongrass and galangal slices before serving.

**Assemble:** Ladle the hot Assam fish soup into bowls. Garnish with fresh cilantro (optional).

**Serve Immediately:** Serve the Assam fish soup with the crispy sourdough crackers and a generous spoonful of the refreshing pineapple salsa on the side. The contrast of textures and temperatures will create a delightful dining experience.