Ingredients for Thai Shrimp And Chicken Soup
- Reduced Sodium Fat Free Chicken Broth
- Bottled Clam Juice
- 2 tablespoons fish sauce
- Instant Minced Garlic
- Fresh Ginger
- 1 tablespoon red curry paste
- 8 ounces sliced mushrooms
- Large Shrimp
- Boneless Skinless Chicken Breast
- 1 cup snow peas
- Fresh Lime Juice
- 1 tablespoon sugar
- Green Onion Tops
- Fresh Cilantro
- Light Coconut Milk
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How to Make Thai Shrimp And Chicken Soup
- In a large Dutch oven, whisk together 4 cups chicken broth, 1/2 cup clam juice, 2 tablespoons fish sauce, 2 cloves minced garlic, 1 tablespoon minced ginger, and 1 tablespoon red curry paste.
- Add 8 ounces sliced mushrooms and bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 4 minutes.
- Add 1 cup cooked shrimp, 1 cup cooked chicken (shredded or diced), and 1 cup snow peas.
- Bring to a boil over medium-high heat.
- Cover, reduce heat to low, and simmer for 3 minutes.
- Stir in 2 tablespoons lime juice, 1 tablespoon sugar, 2 green onions (finely sliced), 1/4 cup chopped cilantro, and (optional) 1/2 can (13.5 oz) coconut milk.
- Cook for 2 minutes more, or until thoroughly heated through. Taste and adjust seasonings as needed. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
34g
Fat
2g
Carbs
4g
