Tom Yum Soup with Pineapple

Tom Yum Soup with Pineapple

4 Reviews
From: EatingWell Magazine, January/February 2008

We've added fresh pineapple to this spicy, sweet-and-sour Thai soup. Enjoy it as a first course before a light Thai curry or as a light lunch.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 stalk lemongrass, cut into 1-inch pieces (see Tip)
  • 2¼-in-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
  • 1½ cups chopped fresh pineapple
  • 1 cup sliced shiitake mushroom caps
  • 1 medium tomato, chopped
  • ½ 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)
  • ¼ cup fresh lime juice
  • 2 scallions, sliced
  • ⅓ cup chopped fresh cilantro


  • Active

  • Ready In

  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, jalapenos 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.
  • Tip: Lemongrass, galangal, Thai lime leaves (sometimes called Kaffir or makrut lime leaves) and fish sauce lend the signature Thai flavors to this soup. If unavailable at your supermarket, find these ingredients at Asian markets.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 97 calories; 1 g fat(0 g sat); 2 g fiber; 14 g carbohydrates; 10 g protein; 39 mcg folate; 48 mg cholesterol; 8 g sugars; 1 g added sugars; 688 IU vitamin A; 40 mg vitamin C; 35 mg calcium; 1 mg iron; 1,169 mg sodium; 420 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ fruit, 2 lean meat

Reviews 4

February 20, 2013
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By: EatingWell User
So Yummy!! I absolutely loved this soup. As always, I made a double batch and then on night 2, I added 1-2 tsp of chili sauce for a little extra kick and then cooked 1 cup of brown rice in for little variety. I would highly recommend. It was light, healthy and very very tasty!!
March 19, 2012
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By: EatingWell User
Even better than I thought This was so good- even better after it sat for a bit. I added tofu, which worked well with the recipe and added some more protein (and my 2 and 4 yr old weren't crazy about the broth but loved the tofu, shrimp and veggies without broth.) Pros: Light, flavorful, different Cons: Some ingredients were a little tricky to find
February 24, 2012
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By: EatingWell User
This was a delightful dish...very colorful...spicy. It was a big time consuming gathering all the ingredients together but end. I am an avid cook and a adventurer in the I say take the adventure!!!
February 28, 2011
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By: Susan Fobes
Awesome Tom yum with a twist Great dish, add large sea scallops, use thai chilies for extra spice, this was a great different version of Tom Yum soup. Highly recommend!! Pros: Very good balance of flavors Cons: would chope red bell pepper and pineapple into smaller pieces
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