Tom Yum Soup with Pineapple

By mikinsue

Per serving: 105 calories; 1 g fat ( 1 g sat , 0 g mono ); 62 mg cholesterol; 11 g carbohydrates; 1 g added sugars; 13 g protein; 1 g fiber; 596 mg sodium; 252 mg potassium.

Nutrition Bonus: Vitamin C (58% daily value), Vitamin A (19% dv)

Ingredients

• 1 stalk lemongrass, cut into 1-inch pieces (see Tip) (Have not used-cannot find)
• 2 1/4-inch-thick slices galangal, (see Tip) or ginger
• 6 cups reduced-sodium chicken broth
• 2 jalapeños, sliced
• 4 Thai lime leaves, (see Tip) 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, (see Tip)
• 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

Details

Servings 6
Adapted from eatingwell.com

Preparation

Step 1

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. Remove from the heat and stir in lime juice, scallions and cilantro.