Pineapple & Shrimp Tom Yum Soup
Excellent! Very authentic rendition of this classic soup. Very fresh and clean tasting with great flavor. It even beats the hot and sour soup from my favorite Chinese restaurant.
Yield
6 servingsPrep
15 minCook
25 minReady
42 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stalk |
lemongrass
cut into 1-inch pieces |
*
|
| 2 | slices |
ginger
1/4-inch-thick |
|
| 6 | cups |
chicken broth, low salt
|
|
| 2 |
jalapeño pepper
sliced |
*
|
|
| 3 | strips |
lime zest
2-inch |
*
|
| 1 ⅓ | cups |
pineapple chunks
fresh |
*
|
| 1 | cup |
mushrooms, shiitake
caps, sliced |
*
|
| 1 |
tomatoes
medium size, chopped |
|
|
| 1 |
sweet red bell peppers
small size, cut into 1-inch cubes |
|
|
| 2 | tablespoons |
fish sauce
|
|
| 1 | teaspoon |
sugar
|
|
| 8 | ounces |
shrimp
peeled and deveined |
*
|
| ¼ | cup |
lime juice
freshly squeezed |
|
| 2 |
scallions, spring or green onions
sliced |
|
|
| ½ | cup |
cilantro
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stalk |
lemongrass
cut into 1-inch pieces |
*
|
| 2 | slices |
ginger
1/4-inch-thick |
|
| 1.4 | l |
chicken broth, low salt
|
|
| 2 | each |
jalapeño pepper
sliced |
*
|
| 3 | strips |
lime zest
2-inch |
*
|
| 315 | ml |
pineapple chunks
fresh |
*
|
| 237 | ml |
mushrooms, shiitake
caps, sliced |
*
|
| 1 | each |
tomatoes
medium size, chopped |
|
| 1 | each |
sweet red bell peppers
small size, cut into 1-inch cubes |
|
| 3E+1 | ml |
fish sauce
|
|
| 5 | ml |
sugar
|
|
| 231.2 | ml/g |
shrimp
peeled and deveined |
*
|
| 59 | ml |
lime juice
freshly squeezed |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 118 | ml |
cilantro
freshly chopped |
|
Directions
Gently smash lemongrass and ginger on a cutting board with the side of a knife.
Put in a large saucepan with chicken broth, jalapeños and lime zest.
Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
Strain into a bowl.
Discard solids.
Return the broth to the pan.
Stir in 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.
Remove from the heat and add lime juice, scallions and cilantro, stir to combine.
Cool slightly and serve warm.
