Thai Shrimp and Chicken Soup

Ingredients

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