Martin Yan - SHRIMP AND PINEAPPLE HOT AND SOUR SOUP

SHRIMP AND PINEAPPLE HOT AND SOUR SOUP

Makes: 4 servings

Ingredients:

6 cups chicken broth
1 stalk lemongrass
2 Kaffir lime leaves, thinly sliced (optional)
1 small fresh red or green jalapeno chili, thinly sliced
1 tablespoon sugar

1/2 pound medium raw shrimp, shelled and deveined
1 tomato, cut into wedges
1 cup bean sprouts
One 8-ounce can pineapple chunks, juices reserved
1/2 cup canned straw mushrooms, drained
2 green onions, thinly sliced diagonally
1/4-cup cilantro leaves
3 tablespoons fish sauce
1/3-cup fresh limejuice

Cooking:

Bruise lemongrass with the dull side of a kitchen knife and tie stalk in a knot.
In a large saucepan, combine broth, lemongrass, lime leaves, chilies, and sugar. Bring to a boil over high heat; reduce heat to medium-low and simmer, partially covered, for 10 minutes. If desired, strain and discard seasonings.
Return broth to pan and bring to a boil. Add shrimp, tomato, bean sprouts, pineapple and canning juices, and straw mushrooms. Cook, stirring occasionally, until shrimp are cooked through, about 2 minutes. Remove pan from heat. Stir in green onions, cilantro, fish sauce, and limejuice and serve.