Categories: Soups
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
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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.
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Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated.