Thai Shrimp And Chicken Soup - cooking recipe

Ingredients

3 cups reduced-sodium fat-free chicken broth
1 cup bottled clam juice
1 tablespoon fish sauce
2 teaspoons instant minced garlic
1 1/2 teaspoons bottled minced fresh ginger
3/4 teaspoon red curry paste
1 (8 ounce) package presliced mushrooms
1/2 lb large shrimp, peeled and deveined
1/2 lb boneless skinless 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 sliced green onion tops
2 tablespoons chopped fresh cilantro
1 (13 1/2 ounce) can light coconut milk

Preparation

Combine chicken broth, clam juice, fish sauce, minced garlic, minced ginger, and red curry paste 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, sugar, green onions, cilantro and coconut milk.
Cook 2 minutes longer or until thoroughly heated.