Thai Shrimp and Chicken Soup

• 1 chicken breast
• 12 small white onion, minced
• 1 teaspoon fresh ginger, peeled and grated
• 2 tablespoons whole black peppercorns
• 2 (13 ounce) cans coconut milk
• 3 teaspoons shoyu or 3 teaspoons soy sauce
• 3 teaspoons sriracha chili sauce (Sirachi???)
• 20 medium shrimp, cleaned and deveined
• salt, to taste
• 12 lime, juice of
• 2 sprigs fresh cilantro, leaves removed

1. Cook chicken breast in water to cover.
2. When done, shred the chicken and reserve the broth.
3. In a large pot with a bit of oil, saute garlic and ginger for one minute.
4. Do not let it brown.
5. Add the whole black pepper, coconut milk, shoyu, sirachi, and a cup of the reserved chicken broth.
6. Bring to a boil and simmer for 20 minutes.
7. Carefully strain the hot soup and return to the pan.
8. Add the shredded chicken and the shrimp.
9. Return to a boil and simmer for 10 minutes or until the shrimp turns pink and cooks through.
10. Do not overcook.
11. Adjust salt seasoning and add the lime juice.
12. Ladle into serving bowls and garnish with whole cilantro leaves.

chicken, white onion, fresh ginger, whole black peppercorns, coconut milk, shoyu, sriracha chili sauce, shrimp, salt, lime, cilantro

Taken from www.food.com/recipe/thai-shrimp-and-chicken-soup-488295 (may not work)