Are you in the mood for spicy, sweet-and-sour Thai soup? Enjoy this delicious bowl as a first course before a light Thai curry or as a light lunch.
1 stalk lemongrass, cut into 1-inch pieces
2 1/4-inch-thick slices ginger
6 cups reduced-sodium chicken broth
2 jalapeños, sliced
3 2-inch strips lime zest
1 1/2 cups chopped fresh pineapple
1 cup sliced shiitake mushroom caps
1 medium tomato, chopped
1/2 medium red bell pepper, cut into 1-inch cubes
2 tablespoons fish sauce
1 teaspoon sugar
8 ounces peeled and deveined raw shrimp, (26-30 per pound)
1/4 cup fresh lime juice2 scallions, sliced
1/3 cup chopped fresh cilantro
- Gently smash lemongrass and ginger on a cutting board with the side of a knife. Place in a large saucepan with broth, jalapeños and 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.
Yield: 6 servings 1 1/3 cup each
Per serving: 105 calories; 1 g fat ( 1 g sat , 0 g mono ); 62 mg cholesterol; 11 g carbohydrates; 1 g added sugars; 13 g protein; 1 g fiber; 596 mg sodium; 252 mg potassium.
from Eating Well