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Thai Shrimp and Chicken Soup


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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


Thai Shrimp and Chicken Soup


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


Preparation


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 minutes or until thoroughly heated.


Yield


4 servings (serving size: about 2 cups)


Nutritional Information


CALORIES 262(24% from fat); FAT 7.1g (sat 3.8g,mono 0.3g,poly 0.6g); PROTEIN 30g; CHOLESTEROL 121mg; CALCIUM 64mg; SODIUM 973mg; FIBER 1.8g; IRON 3.3mg; CARBOHYDRATE 18.3g


David Bonom , Cooking Light, OCTOBER 2003


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Notes

This sounds delicious. Thanks for posting.

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