Tom Yum

Tonight we had a delicious Thai soup. We don't usually have Thai soups without coconut milk. This one was light and  bursting with flavor. I didn't have lemongrass so I used some grated lemon zest I had in the freezer. I also used the fresh ginger and lime zest options. If I had grown up in Thailand I probably would have noticed the difference, but for me it was just fine. I also used an orange pepper because that's what I had on hand. I used cooked shrimp because I didn't want to peel and devein the shrimp myself. The shrimp was added just before the scallions and cilantro so it had time to heat through.

We paired the soup with a kale salad we made from a mix we got at Costco.

The picture doesn't do it justice. It really was a beautiful soup.

Tom Yum Soup with Pineapple

www.delish.com/recipes
Ingredients

1 stalk lemongrass (cut into 1-inch pieces)

2 Tbsp galangal (or fresh ginger) minced

6 cups reduced-sodium chicken broth

2 jalapenos (sliced)

4 Thai lime leaves or 3 2-inch strips lime zest

1 ½ cups chopped fresh pineapple

1 medium tomato (chopped)

½ medium red bell pepper (cut into 1-inch cubes)

2 tsp sugar

8 oz peeled and deveined raw shrimp

¼ cup fresh lime juice

2 scallions (sliced)

1/3 cup fresh cilantro

Directions

Gently smash lemongrass and galangal (or ginger) on a cutting board with the side of a knife. Place in a large saucepan with broth, jalapenos and lime leaves (or 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, 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 stir in lime juice, scallions and cilantro.
Serves 6
Calories per serving - 105