|Entrée | Soups|
|Dairy-free | Gluten-free|
Adapted from http://heygoodlookingwhatchagotcooking.blogspot.com
When making this soup, keep in mind that the spicy flavors will increase as time goes on!
|1 1⁄2 c||pineapple (fresh, chopped)|
|1 c||shiitake mushrooms (sliced, stem removed)|
|1||tomato (medium, chopped)|
|1||green bell pepper (small, cut into 1-inch cubes)|
|1||red bell pepper (small, cut into 1-inch cubes)|
|2 T||fish sauce|
|1⁄4 c||brown sugar|
|8 oz||shrimp (raw, peeled and de-veined (optional))|
|1⁄4 c||lime juice (fresh)|
|1⁄3 c||cilantro (fresh)|
|siracha (to taste)|
Gently smash lemongrass and ginger together on a cutting board. Over medium-high heat, combine your mashed goodies with the broth, your hot pepper, and your lime zest. Bring the soup to a boil, and than reduce to a simmer. Cover and cook for 12-15 minutes, and than (be careful!) strain the soup into a large bowl. Discard the solids that remain in your colander.
Return the broth to the pan and add the pineapple, mushrooms, tomato, bell peppers, fish sauce, and the sugars. Bring to a simmer and cook, uncovered, for around 5 minutes. Add the shrimp at this time. Continue to simmer the soup until the shrimp are pink and thoroughly cooked. This will take 3-5 minutes. Remove the soup from the heat source and stir in the rest of your ingredients.