Spicy Thai Coconut Soup With Chicken & Shrimp

• For broth:
• 2 cups water
• 3 cups chicken stock
• 8 slices fresh ginger
• 1 onion, sliced
• 2 bay leaves
• 1 tsp black peppercorns
• 4 2-3" strips lime zest
• 6 Tbsp lime juice
• 2 jalapenos, thickly sliced
• 1 cup light coconut milk
• 1/2 lb uncooked shrimp, shelled, deveined and cut in half lengthwise
• 1 boneless, skinless chicken breast, cut into strips 2" by 1/4"
• 8 mushrooms, thickly sliced
• 1 large tomato, coarsely chopped
• 1/4 cup soy sauce
• 4 Tbsp mirin
• 2 Tbsp fish sauce (nam pla)
• 2 tsp chili garlic paste
• Additional lime juice to taste
• 1/3 cup chopped fresh cilantro

1. Make broth first, by combining the water, broth, and the next 7 ingredients. If you have either the shells or tails from the shrimp, add them for extra flavor. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes. Strain solids out of the broth and return to pan.
2. Add coconut milk, and return soup to a gentle boil. Stir in the soy, mirin, fish sauce and chili garlic paste. Taste for seasoning and add more lime juice if desired. Add the chicken and cook for 2-3 minutes. Add shrimp and mushrooms, and cook until shrimp turns opaque. Add tomatoes and cilantro. Cook 30 seconds more, then serve immediately.

water, chicken stock, ginger, onion, bay leaves, black peppercorns, lime zest, lime juice, jalapenos, light coconut milk, shrimp, chicken, mushrooms, tomato, soy sauce, mirin, fish sauce, garlic, lime juice, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/spicy-thai-coconut-soup-with-chicken-shrimp-50061786 (may not work)