LibreRecipes

Thai Shrimp Soup with Lemon and Jalapenos

Rating

Calories

602.0

Protein

49.0

Sodium

1871.0

Fat

22.0

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 jalapeño 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

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