Ingredients Jump to Instructions ↓

  1. 1 pound uncooked large shrimp

  2. 3 cups water

  3. 2 cups bottled clam juice

  4. 1 onion, sliced

  5. 8 quarter-size slices fresh ginger

  6. 6 tablespoons fresh lemon juice

  7. 2 jalapeño chilies, split lengthwise

  8. 2 bay leaves

  9. 1 tablespoon grated lemon peel

  10. 1/2 teaspoon whole black peppercorns

  11. 1 cup canned unsweetened coconut milk

  12. 1/2 pound wafer-thin boneless pork loin chops, cut into thin strips

  13. 1 skinless boneless chicken breast half, cut crosswise into thin strips

  14. 1 tablespoon nam pla (fish sauce)

  15. 2 teaspoons garlic chili sauce Accompaniments:

  16. 3 cups hot cooked white rice

  17. 1/4 cup chopped green onions

  18. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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. 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.


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