Tom Yum Soup with Pineapple

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Tom Yum Soup with Pineapple

Tom Yum Soup with Pineapple

We’ve added fresh pineapple to this spicy, sweet-and-sour Thai soup. Enjoy it as a first course before a light Thai curry or as a light lunch.

Serves 6

Prep Time 45 min

Total Time 45 min.


  • 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

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.