Tom Yum Soup With Pineapple |
|
 |
Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
Modified recipe from Eating Well (January/February 2008). Ingredients:
2 tablespoons lemongrass (minced) |
2 tablespoons ginger (minced) |
6 cups reduced-sodium chicken broth |
2 jalapenos (seeded and sliced) |
3 limes (zest of ' save juice, see below) |
1 1/2 cups fresh pineapple (chopped) |
1 cup mushroom (sliced) |
1 medium tomato (chopped) |
2 tablespoons fish sauce |
1 teaspoon sugar |
16 ounces raw shrimp (peeled and deveined, 26-30 per pound) |
1/4 cup fresh lime juice |
2 scallions (sliced) |
1/3 cup fresh cilantro (chopped) |
Directions:
1. Place lemongrass and minced ginger in a large saucepan with broth, jalapeños and lime 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, fish sauce and sugar. Bring to a simmer and cook, uncovered, for 5 minutes.
3. Add shrimp and cook until they are pink and just cooked through, 2 to 3 minutes.
4. Remove from the heat and stir in lime juice, scallions, and cilantro.
|
|