Thai Shrimp and Chicken Soup

Ingredients

• 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

Preparation

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.