Ingredients

• 1 stalk lemongrass, cut into 1-inch pieces (see Tip)
• 2 1/4-inch-t galangal, (see Tip) or ginger
• 6 cups reduced-sodium chicken broth
• 2 jalapeños, sliced
• 4 Thai lime leaves, (see Tip) or 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 tablespoon fish sauce, (see Tip)
• 1 teaspoon sugar
• 8 ounces peeled and deveined raw shrimp, (26-30 per pound)
• 1/4 cup fresh lime juice
• 2 scallions, sliced
• 1/3 cup chopped fresh cilantro

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Cooking Directions

Step 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.

Step 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.