Pineapple and Shrimp Tom Yum Soup
Excellent! Very authentic rendition of this classic soup. Very fresh and clean tasting with great flavor. It even beats the hot and sour soup from my favorite Chinese restaurant.
cut into 1-inch pieces
chicken broth, low salt
medium size, chopped
sweet red bell peppers
small size, cut into 1-inch cubes
peeled and deveined
scallions, spring or green onions
Gently smash lemongrass and ginger on a cutting board with the side of a knife.
Put in a large saucepan with chicken broth, jalapeños and lime zest.
Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
Strain into a bowl.
Return the broth to the pan.
Stir in 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 add lime juice, scallions and cilantro, stir to combine.
Cool slightly and serve warm.