Thai Shrimp Soup with Lemon & Jalapenos

Outstanding meal in a bowl--double the recipe, you'll love having leftovers, but only cook the shrimp, pork and chicken as you need them.

Servings: 4

1 Pound Large Raw Shrimp
14 Ounces Chicken Broth
14 Ounces Water
2 Cups Bottled Clam Juice
1 Onion, sliced
8 Pieces Ginger, peeled & cut in quarter sized pieces
6 Tablespoons Fresh Lemon Juice
Fresh Lemon Peel, left after juice squeezed
6 Cloves Garlic
2 Sprigs Fresh Mint
2 Fresh Jalapeno Peppers, split lengthwise
2 Kaffir Lime Leaves
1/2 Teaspoon Whole Black Peppercorns
14 Ounces Coconut Milk
1 Tablespoon Fish Sauce (nam Pla)
2 Teaspoons Garlic Chili Sauce
Salt and Pepper, to taste
1/2 Pound Pork Tenderloin, trimmed of silver skin and cut into thin slices
1 Whole Skinless Boneless Chicken Breast, cut into 1/2" cubes
4-5 Fresh Water Chestnuts, peeled and sliced
3 Cups Basmati Rice, hot cooked
1/4 Cup Green Onion, chopped
1/4 Cup Fresh Cilantro, chopped

  • Peel & devein shrimp, reserving shells
  • Cut shrimp in half lengthwise, cover and chill
  • Combine shrimp shells, broth, water, and next 10 ingredients in heavy saucepan, cover, simmer 30 minutes, strain and return broth to pan
  • Add coconut milk, bring to a simmer
  • Stir in fish sauce and garlic chili sauce and season with S & P
  • Add pork, cook 3 minutes
  • Add chicken, shrimp and water chestnuts and simmer 'til cooked through, ~3 minutes
  • Divide rice and soup among 4 bowls, sprinkle with green onions and cilantro

We usually use Lite Coconut Milk

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