Thai Tom Yum Soup w/Pineapple

8 oz. large, raw shrimp, peeled/deveined
6 cups low or fat free chicken stock
1 sm. Thai chile pepper, halved
1 tsp. sugar
7 whole limes (peel one, juice the remaining)
2 Tbls. chopped ginger
1 stalk lemongrass
8 oz. shitake mushrooms, caps only sliced
1 medium red pepper, chopped
1 medium tomato, chopped
1 cup chopped fresh pineapple
2 Tbls. fish sauce
Small handful cilantro, chopped
Small handful Italian parsley, chopped

Cut end and top 4 inches off lemongrass; cut into 4 inch lengths and smash with back of knife, exposing inner flesh. Put stock, lime peel, remainder of peeled lime, chile pepper, ginger and lemongrass in large sauce pot or dutch oven. Bring to a boil then reduce heat and simmer for 15 minutes. Strain simmered stock into a bowl, discard solids. Return to pot and add red pepper, mushrooms, pineapple, fish sauce and sugar. Return to a boil, reduce heat and simmer for 10 minutes. Add shrimp, lime juice, cilantro and parsley. Salt to taste, if desired. Simmer until shrimp is done - about 3 or 4 minutes.
Fabulous!!!

Number of Servings: 4

Recipe submitted by SparkPeople user CAKEGODDESS.