Pineapple and Shrimp Tom Yum Soup

• 1 stalk lemongrass cut into 1-inch pieces
• 2 slices ginger 1/4-inch-thick
• 6 cups chicken broth, low salt
• 2 each jalapeno pepper sliced
• 3 strips lime zest 2-inch
• 113 cups pineapple chunks fresh
• 1 cup mushrooms, shiitake caps, sliced
• 1 each tomatoes medium size, chopped
• 1 each sweet red bell peppers small size, cut into 1-inch cubes
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 8 ounces shrimp peeled and deveined
• 1/4 cup lime juice freshly squeezed
• 2 each scallions, spring or green onions sliced
• 1/2 cup cilantro freshly chopped

1. Gently smash lemongrass and ginger on a cutting board with the side of a knife.
2. Put in a large saucepan with chicken broth, jalapenos and lime zest.
3. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
4. Strain into a bowl.
5. Discard solids.
6. Return the broth to the pan.
7. Stir in pineapple, mushrooms, tomato, bell pepper, fish sauce and sugar.
8. Bring to a simmer and cook, uncovered, for 5 minutes.
9. Add shrimp and cook until they are pink and just cooked through, 2 to 3 minutes.
10. Remove from the heat and add lime juice, scallions and cilantro, stir to combine.
11. Cool slightly and serve warm.

ginger, chicken broth, jalapeno pepper, lime zest, pineapple, mushrooms, tomatoes, sweet red bell peppers, fish sauce, sugar, shrimp, lime juice freshly squeezed, scallions, cilantro freshly

Taken from recipeland.com/recipe/v/pineapple-shrimp-tom-yum-soup-50181 (may not work)