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Thai Shrimp and Chicken Soup

Thai Shrimp and Chicken Soup created by SharleneW

This is a quick-fix recipe using convenience products you can usually find in your supermarket. When I made it the first time, I bought the coconut milk, but forgot to add it. I have made it now both with and without, and we prefer it without the coconut milk. You might want to taste it before you add the coconut milk yourself and see if you want to stop there. The recipe is from Cooking Light magazine, and is only mildly spicy.

Ready In:
39mins
Serves:
Units:

ingredients

directions

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

@SharleneW
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@SharleneW
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"This is a quick-fix recipe using convenience products you can usually find in your supermarket. When I made it the first time, I bought the coconut milk, but forgot to add it. I have made it now both with and without, and we prefer it without the coconut milk. You might want to taste it before you add the coconut milk yourself and see if you want to stop there. The recipe is from Cooking Light magazine, and is only mildly spicy."
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  1. ChewieJacuBeau
    So delicious it has you at first bite! Great change from other soups with less taste. This one is loaded with different flavors that compliment one another perfectly!
    Reply
  2. SharleneW
    Thai Shrimp and Chicken Soup Created by SharleneW
    Reply
  3. SharleneW
    This is a quick-fix recipe using convenience products you can usually find in your supermarket. When I made it the first time, I bought the coconut milk, but forgot to add it. I have made it now both with and without, and we prefer it without the coconut milk. You might want to taste it before you add the coconut milk yourself and see if you want to stop there. The recipe is from Cooking Light magazine, and is only mildly spicy.
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