MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tom Yum Soup w/Pineapple
 Categories: Oriental, Seafood, Fruits, Poultry, Chilies
      Yield: 6 Servings
 
      1    Pc lemongrass; in 1" pieces
      2 sl (1/4")  galangal or ginger
      6 c  Chicken broth
      2    Jalapenos; sliced
      4    Thai lime leaves *
           +=OR=+
      3    (2") strips lime zest
  1 1/2 c  Chopped fresh pineapple
      1 c  Sliced shiitake mushroom
           - caps
      1 md Tomato; chopped
    1/2 md Red bell pepper; in 1"
           - cubes
      2 tb Fish sauce *
      1 ts Sugar
      8 oz Peeled, deveined U-30 raw
           - shrimp
    1/4 c  Fresh lime juice
      2    Scallions; sliced
    1/3 c  Chopped fresh cilantro
 
  Gently smash lemongrass and galangal (or ginger) on a
  cutting board with the side of a knife. Place in a large
  saucepan with broth, jalapenns 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.
  
  * TIP: 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.
  
  EatingWell.com | October 2014
  
  MM Format by Dave Drum - 31 October 2014
  
  Uncle Dirty Dave's Archives
 
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