What's Cooking Tonight: Tom Yum Soup with Pineapple

Ok so I really made this last week, when it was all rainy and cool out. It was so good, I served it with Veggie Egg Rolls and Baked Sweet Potatoes.
I used Eating Well's recipe and then ended up changing it around a bit. I did not have time to find an Asian market so the changes I made might be because I did not have all the right ingredients. The soup originally came out not too spicy and a little bitter, so I added the brown sugar and siracha. This soup does get spicier as time goes on, so keep that in mind when making it.
I aslo added more veggies because I didn't add the shrimp.
I will put my changes to the original in RED.

Tom Yum Soup with Pineapple
6 servings, about 1 1/3 cups each

Active Time: 45 minutes

Total Time: 45 minutes

Ingredients

• 1 stalk lemongrass, cut into 1-inch pieces (see Tip) (2 Tbs. Lemon Grass Paste)
  
• 2 1/4-inch-thick slices galangal, (see Tip) or ginger (3 1/4-inch-thick slices Ginger)
  
• 6 cups reduced-sodium chicken broth (8 C. Chicken Broth)
  
• 2 jalapeños, sliced (1 lrg. Serrano Pepper sliced)
  
• 4 Thai lime leaves, (see Tip) or 3 2-inch strips lime zest (3 2-inch pieces lime zest)
  
• 1 1/2 cups chopped fresh pineapple
  
• 1 cup sliced shiitake mushroom caps
• 1 medium tomato, chopped
• 1 small green bell pepper, cut into 1-inch cubes
  
• 1 small red bell pepper, cut into 1-inch cubes
• 2 tablespoons fish sauce, (see Tip)
• 1 teaspoon sugar (+ 1/4 c. Brown Sugar)
  
• 8 ounces peeled and deveined raw shrimp, (26-30 per pound) (did not use)
  
• 1/4 cup fresh lime juice
• 2 scallions, sliced
• 1/3 cup chopped fresh cilantro
• Siracha (to taste)
  

Preparation

1. Gently smash lemongrass and galangal (or ginger) on a cutting board with the side of a knife. Place in a large saucepan with broth, jalapeños 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.
2. 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.

Tips & Notes

• 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.

Nutrition

Per serving: 105 calories; 1 g fat (1 g sat, 0 g mono); 62 mg cholesterol; 11 g carbohydrates; 1 g added sugars; 13 g protein; 1 g fiber; 596 mg sodium; 252 mg potassium.

Nutrition Bonus: Vitamin C (58% daily value), Vitamin A (19% dv)