Tom Yum Soup With Pineapple
- 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.