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Tom Yum Soup with Pineapple

:  January/February 2008

Your rating: None Average: 4 (16 votes)

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.


Tom Yum Soup with Pineapple Recipe

Makes: 6 servings, about 1 1/3 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 stalk lemongrass, cut into 1-inch pieces (see Tip)
  • 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

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Preparation

  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.

Tips & Notes

  • 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

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)

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit, 2 lean meat


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Recipe Categories

Ethnic/Regional
Thai
Asian
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
6
Main Ingredient
Vegetarian, other
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Type of Dish
Main dish, fish/seafood
Soups/stews
Publication
January/February 2008
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