This soup is smooth, light and so delicious. I love its subtle heat, and even though I didn’t grow up having this soup, it still speaks comfort to me. Maybe because I tend to crave it when I have a cold and then feel so much better after eating it? I don’t know. I’ll stop attempting to reason why I like it so much and purely accept the fact that I love it – that’s all there is to it!

Thai Shrimp and Chicken Soup
3 c. chicken broth
1 c. bottled clam juice
1 T. fish sauce
2 cloves of garlic, minced
2 t. freshly minced ginger
3 or 4 T. red curry paste (I used pretty much the whole jar, but 3 or 4 T. is a good starting point)
8 oz. baby bella mushrooms, sliced
1/2 lb. uncooked, peeled and deveined shrimp
2 c. cooked chicken, shredded to bite sized pieces
3 oz. snow peas, cut into bite sized pieces (I forgot to do this! Trust me, you want these cut smaller!)
1/3 c. fresh lime juice
1 T. sugar
4 sliced green onions
4 T. cilantro, chopped (or as much as you like)
1 (13.5 oz) can coconut milk
Sambal Oelek or Sriracha for garnish (and a little extra heat!)

Combine the chicken broth, clam juice, fish sauce, garlic, ginger and red curry paste in a large soup pot, stirring together with a whisk. Add the mushrooms and bring to a boil. Reduce heat, and simmer for 4 or 5 minutes. Add the shrimp, chicken and snow peas and return to a boil again. Cover, reduce heat and simmer for 5 minutes. You might want to check it at 3 minutes to make sure you aren’t over cooking the shrimp. Stir in lime juice and remaining ingredients. Continue to simmer until thoroughly heated. Taste and adjust seasoning with salt and pepper. (I have also added 1 t. organic chicken bouillon at the end to give a deeper flavor, but it isn’t always necessary. It depends on how flavorful your broth is. Just taste it and go with what you like!) Ladle into bowls, top with Sriracha or Sambal Oelek and enjoy!

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