- 1 stalk lemongrass, cut into 1-inch pieces (see Tip)
- 2 (1/4 inch thick) slices galangal (see Tip) or ginger
- 6 cups reduced-sodium chicken broth
- 2 jalapenos, sliced
- 4 Thai lime leaves (see Tip)
- 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 tablespoons 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
- Gently smash lemongrass and galangal (or ginger) on a cutting board with the side of a knife. Place in a large saucepan with broth, jalapenos 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.
- 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.