Pineapple & Shrimp Tom Yum Soup

Directions

Gently smash lemongrass and ginger on a cutting board with the side of a knife.

Put in a large saucepan with chicken broth, jalapeños 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.

Stir in 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 add lime juice, scallions and cilantro, stir to combine.

Cool slightly and serve warm.