Thai Shrimp and Chicken Soup

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.

Yield: 4 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 24%
  • Fat: 7.1g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 30g
  • Carbohydrate: 18.3g
  • Fiber: 1.8g
  • Cholesterol: 121mg
  • Iron: 3.3mg
  • Sodium: 973mg
  • Calcium: 64mg


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