All Recipes, Chicken, Soups

Tom Yum Soup with Pineapple

1 stalk lemongrass, cut into 1-inch pieces
2 1/4-inch-thick slices galangal or ginger
6 cups reduced-sodium chicken broth
2 jalapeños, sliced
4 Thai lime leaves 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
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
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.
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.
Per serving:
110 calories
1 g fat
0 g sat
15 g carbohydrates
7 g total sugars
13 g protein
2 g fiber

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