RECIPE
Yield
4 servings (serving size: about 2 cups)
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
Preparation
Combine the first 6 ingredients 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 and remaining ingredients. Cook 2 minutes or until thoroughly heated.
Nutritional Information
Calories:262 (24% from fat)
Fat:7.1g (sat 3.8g,mono 0.3g,poly 0.6g)
Protein:30g
Carbohydrate:18.3g
Fiber:1.8g
Cholesterol:121mg
Iron:3.3mg
Sodium:973mg
Calcium:64mg
Thai cooking@home
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