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Thai Shrimp and Chicken Soup

Thai Shrimp and Chicken Soup
Photo by Photography: Randy Mayor

Ingredients

  • 2 tablespoons sugar
  • 2 tablespoons (1/2-inch) sliced green onion tops
  • ¼ cup fresh lime juice
  • ½ pound peeled and deveined large shrimp
  • 1 (13.5-ounce) can light coconut milk
  • 1 ½ teaspoons bottled minced fresh ginger
  • 1 (3-ounce) package trimmed snow peas
  • + 8 more ingredients
    • 2 tablespoons chopped fresh cilantro
    • 3 cups fat-free, less-sodium chicken broth
    • ¾ teaspoon red curry paste
    • ½ pound skinless, boneless chicken breast, cut into 1-inch pieces
    • 1 (8-ounce) package presliced mushrooms
    • 2 teaspoons bottled minced garlic
    • 1 cup bottled clam juice
    • 1 tablespoon fish sauce

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. Stir in lime juice and remaining ingredients. Cook 2 ...

View full recipe at My Recipes

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