Tom Yum Soup With Pineapple Recipes

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TOM YUM SOUP WITH PINEAPPLE



Tom Yum Soup With Pineapple image

Make and share this Tom Yum Soup With Pineapple recipe from Food.com.

Provided by KerfuffleUponWincle

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons lemongrass (minced)
2 tablespoons ginger (minced)
6 cups reduced-sodium chicken broth
2 jalapenos (seeded and sliced)
3 limes (zest of ~ save juice, see below)
1 1/2 cups fresh pineapple (chopped)
1 cup mushroom (sliced)
1 medium tomatoes (chopped)
2 tablespoons fish sauce
1 teaspoon sugar
16 ounces raw shrimp (peeled and deveined, 26-30 per pound)
1/4 cup fresh lime juice
2 scallions (sliced)
1/3 cup fresh cilantro (chopped)

Steps:

  • Place lemongrass and minced ginger in a large saucepan with 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. Add pineapple, mushrooms, tomato, 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.

Nutrition Facts : Calories 146.8, Fat 2.5, SaturatedFat 0.6, Cholesterol 95.1, Sodium 975.1, Carbohydrate 17.8, Fiber 2.5, Sugar 7.2, Protein 16.8

THAI TOM YUM SOUP



Thai Tom Yum Soup image

This is a bit different from the others sounds good and this has always been one of our favorite soups in Thailand. Fragrant, spicy and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the fresh coriander Posted for ZWT 2010 - Thanks Tea Jenny for the help while I can't get on the internet.

Provided by Bonnie G 2

Categories     Asian

Time 25m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14

2 teaspoons peanut oil
2 garlic cloves, thinly sliced
2 tablespoons ginger, grated fresh
4 tablespoons lemongrass, chopped
2 teaspoons red chili pepper flakes, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 chicken breast fillet, boneless and skinless cut into thin strips
1 onion, thinly sliced
1/3 lb bok choy, shredded
3 cups water
240 ml coconut milk, one can
1/3 cup fish sauce
4 tablespoons coriander, chopped fresh

Steps:

  • In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemongrass, red chilli, coriander and cumin and cook until fragrant, 2 minutes.
  • Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in pak choi and cook until it begins to wilt, 5 to 10 minutes.
  • Stir in water, coconut milk, fish sauce and coriander. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

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