Ingredients
For broth:
2 cups water
3 cups chicken stock
8 slices fresh ginger
1 onion, sliced
2 bay leaves
1 tsp black peppercorns
4 2-3" strips lime zest
6 Tbsp lime juice
2 jalapenos, thickly sliced
1 cup light coconut milk
1/2 lb uncooked shrimp, shelled, deveined and cut in half lengthwise
1 boneless, skinless chicken breast, cut into strips 2" by 1/4"
8 mushrooms, thickly sliced
1 large tomato, coarsely chopped
1/4 cup soy sauce
4 Tbsp mirin
2 Tbsp fish sauce (nam pla)
2 tsp chili garlic paste
Additional lime juice to taste
1/3 cup chopped fresh cilantro
Preparation
Make broth first, by combining the water, broth, and the next 7 ingredients. If you have either the shells or tails from the shrimp, add them for extra flavor. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes. Strain solids out of the broth and return to pan.
Add coconut milk, and return soup to a gentle boil. Stir in the soy, mirin, fish sauce and chili garlic paste. Taste for seasoning and add more lime juice if desired. Add the chicken and cook for 2-3 minutes. Add shrimp and mushrooms, and cook until shrimp turns opaque. Add tomatoes and cilantro. Cook 30 seconds more, then serve immediately.
