Tom Yum Soup with Pineapple

Ingredients
1 stalk(s) lemongrass, cut into 1-inch pieces
2 tablespoon(s) galangal-minced, or ginger
6 cup(s) reduced-sodium chicken broth
2 jalapeños, sliced
4 Thai lime leaves, or 3 2-inch strips lime zest
1 1/2 cup(s) chopped fresh pineapple
1 cup(s) sliced shiitake mushroom caps
1 medium tomato, chopped
1/2 medium red bell pepper, cut into 1-inch cubes
2 tablespoon(s) fish sauce
1 teaspoon(s) sugar
8 ounce(s) peeled and deveined raw shrimp, (26-30 per pound)
1/4 cup(s) fresh lime juice
2 scallions, sliced
1/3 cup(s) chopped fresh cilantro

Directions
1.Gently smash lemongrass and galangal (or ginger) on a cutting board with the side of a knife. Place in a large saucepan with broth, jalapeños 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.

2.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.

3.Tips: Lemongrass, galangal, Thai lime leaves (sometimes called Kaffir or makrut lime leaves) and fish sauce lend the signature Thai flavors to this soup. If unavailable at your supermarket, find these ingredients at Asian markets.