Thai Shrimp And Chicken Soup

• 3 cups reduced-sodium fat-free chicken broth
• 1 cup bottled clam juice
• 1 tablespoon fish sauce
• 2 teaspoons instant minced garlic
• 1 1/2 teaspoons bottled minced fresh ginger
• 3/4 teaspoon red curry paste
• 1 (8 ounce) package presliced mushrooms
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb boneless skinless 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 sliced green onion tops
• 2 tablespoons chopped fresh cilantro
• 1 (13 1/2 ounce) can light coconut milk

1. Combine chicken broth, clam juice, fish sauce, minced garlic, minced ginger, and red curry paste in a large Dutch oven, stirring with a whisk.
2. Add mushrooms, bring to a boil.
3. Reduce heat and simmer 4 minutes.
4. Add the shrimp, chicken and snow peas; bring to a boil.
5. Cover, reduce heat, and simmer 3 minutes.
6. Stir in lime juice, sugar, green onions, cilantro and coconut milk.
7. Cook 2 minutes longer or until thoroughly heated.

chicken broth, clam juice, fish sauce, garlic, fresh ginger, red curry, mushrooms, shrimp, chicken breast, snow peas, lime juice, sugar, fresh cilantro, light coconut milk

Taken from www.food.com/recipe/thai-shrimp-and-chicken-soup-75236 (may not work)