Thai Shrimp And Chicken Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 chicken breast
• 1/2 small onion, minced
• 1 teaspoon fresh ginger, peeled and grated
• 2 tablespoons whole black peppercorns
• 2 (13 ounce) cans coconut milk
• 3 teaspoons shoyu or 3 teaspoons soy sauce
• 3 teaspoons sriracha chili sauce (sirachi???)
• 20 medium shrimp, cleaned and deveined
• salt, to taste
• 1/2 lime, juice of
• 2 sprigs fresh cilantro, leaves removed

Recipe

• 1 cook chicken breast in water to cover. when done, shred the chicken and reserve the broth.
• 2 in a large pot with a bit of oil, saute garlic and ginger for one minute. do not let it brown.
• 3 add the whole black pepper, coconut milk, shoyu, sirachi, and a cup of the reserved chicken broth. bring to a boil and simmer for 20 minutes.
• 4 carefully strain the hot soup and return to the pan.
• 5 add the shredded chicken and the shrimp. return to a boil and simmer for 10 minutes or until the shrimp turns pink and cooks through. do not overcook.
• 6 adjust salt seasoning and add the lime juice.
• 7 ladle into serving bowls and garnish with whole cilantro leaves.