Pineapple Shrimp Soup

WHAT YOU WILL NEED:

2 cups clam juice or vegetable broth
2 cups red ripe tomatoes, chopped
2 tablespoons rice vinegar or dry sherry (optional)
1-1/2 tablespoons fresh ginger, grated
2 lemon grass stalks, middle part, bruised or pounded
2 tablespoons fish sauce
2 cups fresh pineapple, chopped
1 pound fresh jumbo size shrimp, deveined but tails intact
1 cup green onions, finely chopped
1 tablespoon sesame oil

HERE'S HOW:

1. Combine clam juice, tomatoes, rice vinegar, ginger, and lemon grass in Dutch oven or large sauce pot. Cover; bring to a boil, reduce heat to low and cook 15 minutes.
2. Add fish sauce and pineapple. Cook another 5 minutes. Add shrimp and cook 4 more minutes or until shrimp is pink. Discard lemon grass. Stir in green onions and sesame oil. Serve immediately.

Nutrition Goal: low saturated fat; good source of folate; rich in iron and calcium.