Bring to a boil.
Add the pineapple, lotus roots and tomato and return to a boil,
then reduce the heat to low and simmer until the vegetables
are soft.
Gently stir in the catfish and tamarind juice and cook for another 10
minutes. Meanwhile, heat the oil in a small pan over medium-high heat
and fry the garlic until brown but not burned, 20 to 30 seconds; set aside.
When the fish is cooked, add the garlic, basil, and cilantro and mint.
Turn off the heat and add the egg, stirring it as it cooks. Serve the
soup piping hot with sliced bird's eye chilies.
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