Sweet-and-Sour Shrimp Soup

1. 1

   To make the broth, peel the shrimp, saving the shells (about 5 cups).

2. 2

   Refrigerate the shrimp.

3. 3

   In a heavy pot, heat the oil over high heat.

4. 4

   When nearly smoking, add the shells, lemongrass, ginger and chili powder and toss for 3 minutes, or until the shells are toasted.

5. 5

   Add 8 cups water and tomatoes and bring to a boil.

6. 6

   Reduce heat and simmer uncovered for 1 hour, or until reduced by half.

7. 7

   Strain the broth through a fine sieve, pressing down on the shells to extract liquid.

8. 8

   (You should have 5 cups; if you have less add water to equal 5 cups.)

9. 9

   Discard solids.

10. 10

    To make the soup, return the broth to the pot.

11. 11

    Add the sesame oil, pineapple and fish sauce and simmer, uncovered, 10 minutes.

12. 12

    Add the scallions, lime juice, sugar, and 1 pound of the reserved shrimp.

13. 13

    (Save the rest for another use.)

14. 14

    Heat until the shrimp are cooked through, about 5 minutes.

15. 15

    Season with salt and pepper, stir in the cilantro and serve.

* Per serving · 4 servings · Values may vary.