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Tom Yum Soup with Pineapple
EatingWell Test Kitchen
“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.”
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
1Gently 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.
2Return 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.