Thai Shrimp and Chicken Soup
CATEGORIES
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. Thai Shrimp and Chicken Soup
  2. Ingredients
  3. 3 cups fat-free, less-sodium chicken broth
  4. 1 cup bottled clam juice
  5. 1 tablespoon fish sauce
  6. 2 teaspoons bottled minced garlic
  7. 1 1/2 teaspoons bottled minced fresh ginger
  8. 3/4 teaspoon red curry paste
  9. 1 (8-ounce) package presliced mushrooms
  10. 1/2 pound peeled and deveined large shrimp
  11. 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
  12. 1 (3-ounce) package trimmed snow peas
  13. 1/4 cup fresh lime juice
  14. 2 tablespoons sugar
  15. 2 tablespoons (1/2-inch) sliced green onion tops
  16. 2 tablespoons chopped fresh cilantro
  17. 1 (13.5-ounce) can light coconut milk
  18. Preparation
  19. 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.
  20. Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated.
  21. Yield
  22. 4 servings (serving size: about 2 cups)
  23. Nutritional Information
  24. 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
  25. David Bonom , Cooking Light, OCTOBER 2003