Thai Shrimp Soup with Lemon

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1 pound uncooked large shrimp
3 cups water
2 cups botled clam juice
1 onion, sliced
8 quarter-size slices fresh ginger
6 Tbsp. fresh lemon juice
3-4 jalapeno chilies, split lengthwise
2 bay leaves
1 Tbsp. grated lemon peel
1/2 tsp. whole black peppercorns
1 cup canned unsweetened coconut milk
1/2 pound wafer-thin strips bonless pork loin chops
1 skinless boneless chicken breast half cut in thin strips
1 Tbsp. fish sauce
2 tsp. garlic-chile sauce
3C. cooked white rice
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro

Instructions:
Peel & devein shrimp, reserving shells. Cut shrimp in half lengthwise. Cover & chill. Combine shrimp shells, water & next 8 ingredients in large saucepan. Cover; simmer 30min., strain broth; return to saucepan. Add coconut milk to broth. Bring to simmer. pork, cook 3 min. Add chicken & shrimp. Simmer until pork, chicken & shrimp are cooked through, about 3 min. Stir in fish sauce & garlic chili sauce. Season to taste with salt & pepper. Divide rice & soup among 4 bowls. Sprinkle with onions & cilantro.