Tom Yum Soup with Pineapple

We’ve added fresh pineapple to this spicy, sweet-and-sour Thai soup. Enjoy it as a first course before a light Thai curry or as a light lunch.

Ingredients  Tip)1 stalk lemongrass, cut into 1-inch pieces (see2¼-in-thick slices galangal (see Tip) or ginger6 cups reduced-sodium chicken broth2 jalapeños, sliced4 Thai lime leaves (see Tip) or 3 2-inch strips lime zest1½ cups chopped fresh pineapple1 cup sliced shiitake mushroom caps1 medium tomato, chopped½ medium red bell pepper, cut into 1-inch cubes2 tablespoons fish sauce, (see Tip)1 teaspoon sugar8 ounces peeled and deveined raw shrimp, (26-30 per pound)¼ cup fresh lime juice2 scallions, sliced⅓ cup chopped fresh cilantro

Preparation

 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.Tip: Lemongrass, galangal, Thai lime leaves (sometimes called Kaffir or makrut lime leaves) and fish sauce lend the signature Thai flavors to this soup. If unavailable at your supermarket, find these ingredients at Asian markets.

Yucatan Lemon Soup

Although it’s traditionally made with limes (and you could certainly make it that way), Meyer lemons add a gentler, subtle twist to this classic Mexican soup with shrimp, garlic and lots of fresh cilantro. Meyer lemons are usually available only during the winter months; they are rounder and smoother than common lemons. Serve as a light entree with a big salad or as a special starter.

Ingredients

4 cups reduced-sodium chicken broth1 medium onion, cut into quarters2 jalapeño peppers, seeded and quartered8 cloves garlic, crushed and peeled3 tablespoons finely grated Meyer lemon zest,(see Tip)½ teaspoon cumin seeds1 4-inch cinnamon stick4 whole cloves1 pound raw shrimp, (26-30 per pound), peeled and deveined3 tablespoons Meyer lemon juice, (see Tip)½ teaspoon salt¼ teaspoon hot sauce, or to taste (optional)½ cup chopped fresh cilantro

Preparation

Bring broth, onion, jalapenos, garlic, zest, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan or Dutch oven. Cover, reduce heat, and continue to simmer for 20 minutes. Strain the broth (discard solids).Return the broth to the pan and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce (if using). Cook until the shrimp are pink and firm, about 3 minutes. Stir in cilantro and serve.Make Ahead Tip: Store the spiced broth (Step 1) in an airtight container in the freezer for up to 3 months. Defrost and return the broth to a simmer before continuing with Step 2.Substitution Tip: Meyer lemon juice concentrate can be purchased online from perfectpuree.com. Although nothing can replicate the distinct sweet, tart, floral taste of a Meyer lemon, you can use 2 tablespoons regular lemon juice plus 1 tablespoon orange juice to replace the 3 tablespoons juice in this recipe, and regular lemons for the zest.

Manhattan Crab Chowder

Ingredients

2 tablespoons extra-virgin olive oil1 cup finely diced onion1 cup cored fennel bulb, finely diced, plus 2 tablespoons chopped fronds, divided2 tablespoons minced garlic2 teaspoons Italian seasoning blend⅛ teaspoon salt½ teaspoon freshly ground pepper1 14-ounce can reduced-sodium chicken broth, or vegetable broth1½ cups water2 cups precooked diced potatoes, (see Tip)2 cups canned crushed tomatoes1 pound pasteurized crabmeat, drained if necessary

Preparation

Heat oil in a large saucepan over medium heat. Add onion, diced fennel, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.Add broth, water and potatoes; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, 3 to 5 minutes. Stir in tomatoes, crabmeat and fennel fronds. Return to a boil, stirring often; immediately remove from heat.

Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables

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