Thai Shrimp and Chicken Soup

Cooking Light
Thai Shrimp and Chicken SoupRecipe
Photography: Randy Mayor; Styling: Jan Gautro
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.
4 servings (serving size: about 2 cups)


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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


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.

Created date

November 2003

Nutritional Information

Calories 262
Caloriesfromfat 24 %
Fat 7.1 g
Satfat 3.8 g
Monofat 0.3 g
Polyfat 0.6 g
Protein 30 g
Carbohydrate 18.3 g
Fiber 1.8 g
Cholesterol 121 mg
Iron 3.3 mg
Sodium 973 mg
Calcium 64 mg