Tom Yum Soup with Pineapple We've added fresh pineapple to this spicy, sweet-and-sour Thai soup. You can find its signature Thai flavors – lemongrass, galangal, Thai lime leaves (sometimes called Kaffir or makrut lime leaves) and fish sauce – at a supermarket or Asian market. Serves: 6 Preparation time: 45 minutes Ingredients 1 stalk lemongrass, cut into 1-inch pieces 2 1/4-inch-thick slices galangal or ginger 6 cups reduced-sodium chicken broth 2 jalapeños, sliced 4 Thai lime leaves or 3 2-inch strips lime zest 1 1/2 cups chopped fresh pineapple 1 cup sliced shiitake mushroom caps 1 medium tomato, chopped 1/2 medium red bell pepper, cut into 1-inch cubes 2 tablespoons fish sauce 1 teaspoon sugar 8 ounces peeled and deveined raw shrimp (26-30 per pound) 1/4 cup fresh lime juice 2 scallions, sliced 1/3 cup chopped fresh cilantro Preparation 1. Gently smash lemongrass and galangal (or ginger) on a cutting board with the side of a knife. Place in a large saucepan with broth, jalapeños and lime leaves (or zest). Bring to a boil, reduce to a simmer; cover and cook for 15 minutes. Strain into a bowl. Discard solids. 2. Return the broth to the pan. Add pineapple, mushrooms, tomato, bell pepper, fish sauce and sugar. Bring to a simmer and cook, uncovered, for 5 minutes. Add shrimp and cook until they are pink and just cooked through, 2 to 3 minutes. 3. Remove from heat and stir in lime juice, scallions and cilantro. Enjoy! Nutrition Facts Per serving: 105 calories 1 g fat (1 g sat, 0 g mono) 62 g cholesterol 11 g carbohydrates 13 g protein 1 g fiber 596 g sodium 252 g potassium Nutrition bonus: vitamin C (58% Daily Value), vitamin A (19% DV)
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