Tom Yum Soup With Pineapple - cooking recipe

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 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)

Preparation

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.
Return the broth to the pan. Add pineapple, mushrooms, tomato, 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.