Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The minced ginger, minced garlic, mushrooms, and snow peas in this recipe require no preparation time at all. Find all those ingredients in your supermarket's produce department.
Ingredients[]
- 3 cups fat-free, less-sodium chicken broth
- 1 cup bottled clam juice
- 1 tablespoon fish sauce
- 2 teaspoons bottled minced garlic
- 1 1/2 teaspoons bottled minced fresh ginger
- 3/4 teaspoon red curry paste
- 1 (8-ounce) package presliced mushrooms
- 1/2 pound peeled and deveined large shrimp
- 1/2 pound skinless, boneless, chicken breast, cut into 1-inch pieces
- 1 (3-ounce) package trimmed snow peas
- 1/4 cup fresh lime juice
- 2 tablespoons sugar
- 2 tablespoons (1/2-inch) sliced green onion tops
- 2 tablespoons chopped fresh cilantro
- 1 (13.5-ounce) can light coconut milk
Directions[]
- Combine first 6 ingredients in a large Dutch oven, stirring with a whisk.
- Add mushrooms, and bring to a boil.
- Reduce heat, and simmer 4 minutes.
- Add shrimp, chicken, and snow peas, and bring to a boil.
- Cover, reduce heat, and simmer 3 minutes.
- Stir in lime juice and remaining ingredients.
- Cook 2 minutes or until thoroughly heated.
Yield: 4 servings (serving size: about 2 cups)