Thai Shrimp Soup with Lemon and Jalapenos Recipe

Thai Shrimp Soup with Lemon and Jalapenos Recipe

  • 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
  1. 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.
  2. 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.
  3. Divide rice and soup among 4 bowls. Sprinkle with onions and cilantro.
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