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. Source: EatingWell Magazine, January/February 2008

EatingWell Test Kitchen



  • 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.

  • 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 Facts

97 calories; 0.6 g total fat; 0.1 g saturated fat; 48 mg cholesterol; 1169 mg sodium. 420 mg potassium; 14.5 g carbohydrates; 1.7 g fiber; 8 g sugar; 10.1 g protein; 688 IU vitamin a iu; 40 mg vitamin c; 39 mcg folate; 35 mg calcium; 1 mg iron; 25 mg magnesium; 1 g added sugar;

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