Thai Shrimp Soup with Lemon and Jalapenos

• 1 pound uncooked large shrimp
• 3 cups water
• 2 cups bottled clam juice
• 1 onion, sliced
• 8 quarter-size slices fresh ginger
• 6 tablespoons fresh lemon juice
• 2 jalapeno chilies, split lengthwise
• 2 bay leaves
• 1 tablespoon grated lemon peel
• 1/2 teaspoon whole black peppercorns
• 1 cup canned unsweetened coconut milk
• 1/2 pound wafer-thin boneless pork loin chops, cut into thin strips
• 1 skinless boneless chicken breast half, cut crosswise into thin strips
• 1 tablespoon nam pla (fish sauce)
• 2 teaspoons garlic chili sauce
• 3 cups hot cooked white rice
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro

1. Peel and devein shrimp, reserving shells.
2. Cut shrimp in half lengthwise.
3. Cover and chill shrimp.
4. Combine shrimp shells, water and next 8 ingredients in heavy large saucepan.
5. Cover; simmer 30 minutes.
6. Strain broth; return to saucepan.
7. Add coconut milk to broth.
8. Bring to simmer.
9. Add pork; cook 3 minutes.
10. Add chicken and shrimp.
11. Simmer until pork, chicken and shrimp are cooked through, about 3 minutes.
12. Stir in fish sauce and garlic chili sauce.
13. Season to taste with salt and pepper.
14. Divide rice and soup among 4 bowls.
15. Sprinkle with onions and cilantro.

shrimp, water, clam juice, onion, quarter, lemon juice, jalapeno chilies, bay leaves, whole black peppercorns, milk, pork loin chops, chicken breast half, fish sauce, garlic chili sauce, hot cooked white rice, green onions, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/thai-shrimp-soup-with-lemon-and-jalapenos-1182 (may not work)