Ingredients
2 cans low fat, low sodium chicken broth,
1 can vegetable broth,
3 tbsp fish sauce,
1 tsp chili-garlic sauce,
4 roma tomatoes wedged,
2 cups fresh pine apple chunks,
1 sweet onion sliced,
3 stalks celery sliced,
1 lb medium shrimp peeled and deveined.
Garnish:
1 package fresh mung bean sprouts,
1/2 cup fresh basil slivered,
juice of 1/2 a lime
Preparation
In a dutch oven on medium high heat add chili garlic sauce and fish sauce. Stir to heat. Add chicken and vegetable broth, , add onion,celery and pineapple pieces. Simmer 25 minutes until onion is cooked but not soft. Add shrimp and tomatoes. Cook until shrimp are pink. In deep bowls divide garnishes equally. Ladle the soup over the garnishes.
