Thai Shrimp and Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The minced ginger, minced garlic, mushrooms, and snow peas in this recipe require no preparation time at all. Find all those ingredients in your supermarket's produce department. Ingredients:
3 cups fat-free, less-sodium chicken broth |
1 cup bottled clam juice |
1 tablespoon fish sauce |
2 teaspoons bottled minced garlic |
1 1/2 teaspoons bottled minced fresh ginger |
3/4 teaspoon red curry paste |
1 (8-ounce) package presliced mushrooms |
1/2 pound peeled and deveined large shrimp |
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces |
1 (3-ounce) package trimmed snow peas |
1/4 cup fresh lime juice |
2 tablespoons sugar |
2 tablespoons (1/2-inch) sliced green onion tops |
2 tablespoons chopped fresh cilantro |
1 (13.5-ounce) can light coconut milk |
Directions:
1. Combine the first 6 ingredients in a large Dutch oven, stirring with a whisk. Add mushrooms; bring to a boil. Reduce heat, and simmer 4 minutes. Add the shrimp, chicken, and snow peas; bring to a boil. Cover, reduce heat, and simmer 3 minutes.
2. Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated.
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