Thai Shrimp and Chicken Soup

Yield: 4 servings (serving size: about 2 cups)
Source: Cooking Light Magazine, October 2003
CL Comments: The minced ginger, minced garlic, mushrooms, and snow peas in this recipe require no preparation time at all. Find all those ingredients in your supermarket's produce department.
Gail's Comments: This was restaurant fabulous. I used fettucine (I thought I had udon noodles but didn't - oops!). My other change was I used the juice of 1 lime and only 1 Tbsp of sugar. This was really wonderful. It would make a great opening course for a big Asian dinner but with no noodles and maybe smaller shrimp. With the noodles it was very filling. I can't wait for lunch!


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


  1. 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. Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated.


Healthy Units: 5 per serving or core
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

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