Spicy Shrimp Soup with Pineapple

Initiate a large pot of water by adding salt to taste and bringing it to the surface. Allow the water to reach its boiling point before proceeding with the recipe.

Add pasta of your choice to the boiling water and cook for 8-10 minutes, or until it reaches an al dente texture. Remove the pasta from the water using a colander and set aside.

Simultaneously, heat oil in a large saucepan over medium heat. Cook sliced mushrooms and minced garlic in the oil until they become tender and lose their crispiness, without allowing them to brown excessively. Introduce diced tomatoes, pineapple chunks, chopped celery, and sugar into the saucepan and cook until the tomatoes start to lose their firmness. Combine chicken broth and water in the saucepan, stirring constantly until it reaches its boiling point. Gradually reduce the heat and stir in freshly squeezed lime juice and soy sauce, allowing the mixture to simmer for 5 minutes.

Add cooked shrimp and diced red pepper to the saucepan, continuing to simmer for an additional 3 minutes or until the shrimp turn pink. Stir in bean sprouts, chopped onion, and reserved cooked noodles to complete the dish. Allow everything to heat through before serving.