Tom Yum Soup With Pineapple

• 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 tomatoes (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)

1. Place lemongrass and minced ginger in a large saucepan with broth, jalapenos 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.

ginger, chicken broth, jalapenos, save juice, fresh pineapple, mushroom, tomatoes, fish sauce, sugar, shrimp, lime juice, scallions, fresh cilantro

Taken from www.food.com/recipe/tom-yum-soup-with-pineapple-494525 (may not work)