Thai Shrimp and Chicken Soup ๐ฒ
Prep Time: 30 minutes
Cook Time: 9 minutes
Total Time: 39 minutes
Servings: 4
Description:
This Thai Shrimp and Chicken Soup is a delightful fusion of flavors that’s both quick to make and immensely satisfying. Inspired by a recipe from Cooking Light magazine, this dish incorporates convenient supermarket finds for a dish that’s bursting with Thai-inspired goodness. Interestingly, while the original recipe calls for coconut milk, this version offers a twist – a preference for omitting it! But fear not, the choice is yours to make; taste-test before adding coconut milk to tailor the soup to your palate. With just the right balance of ingredients, this soup boasts a mild spice level that’s sure to tantalize your taste buds.
Ingredients:
- 3 cups bottled clam juice
- 1 tablespoon fish sauce
- 1 tablespoon instant minced garlic
- 2 teaspoons fresh ginger, minced
- 1 1/2 tablespoons red curry paste
- 3/4 cup mushrooms, sliced
- 1 lb large shrimp, peeled and deveined
- 1 boneless skinless chicken breast, thinly sliced
- 1/2 cup snow peas, trimmed
- 1 tablespoon fresh lime juice
- 1/4 teaspoon sugar
- 2 green onion tops, sliced
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup light coconut milk (optional)
Instructions:
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In a large Dutch oven, combine the chicken broth, clam juice, fish sauce, minced garlic, minced ginger, and red curry paste. Stir well with a whisk to ensure all ingredients are incorporated.
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Add the sliced mushrooms to the pot and bring the mixture to a gentle boil over medium-high heat.
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Once boiling, reduce the heat to medium-low and let the soup simmer for about 4 minutes, allowing the flavors to meld together.
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Next, add in the shrimp, thinly sliced chicken breast, and snow peas. Bring the soup back to a boil.
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Once boiling, cover the pot, reduce the heat to low, and let the soup simmer for an additional 3 minutes, ensuring the shrimp is cooked through and the chicken is tender.
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After simmering, stir in the fresh lime juice, sugar, sliced green onions, chopped cilantro, and light coconut milk (if desired). Allow the soup to cook for an additional 2 minutes or until thoroughly heated.
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Once heated through, remove the soup from the heat and ladle into bowls for serving.
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Garnish with additional cilantro or sliced green onions if desired, and serve hot alongside some crusty bread or fragrant jasmine rice for a complete meal.
Nutritional Information (per serving):
- Calories: 178.8
- Total Fat: 2g
- Saturated Fat: 0.4g
- Cholesterol: 121.1mg
- Sodium: 602.5mg
- Total Carbohydrates: 12.6g
- Dietary Fiber: 1.3g
- Sugars: 8.6g
- Protein: 27.7g
Notes:
- Feel free to adjust the spice level by increasing or decreasing the amount of red curry paste to suit your taste preferences.
- For a heartier meal, serve the soup over cooked rice noodles or steamed jasmine rice.
- This soup reheats well, making it perfect for leftovers the next day. Just be sure to store it in an airtight container in the refrigerator.
