Thai Shrimp and Chicken Soup

3 cups fat-free, less sodium chicken broth
1 cup bottled clam juice
1 T fish sauce
2 tsp bottled minced garlic
1 ½ tsp bottled minced ginger
¾ tsp red curry paste
1 (8-ounce) pkg pre-sliced mushrooms
½ pound peeled and deveined large shrimp
½ pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (3-ounce) pkg trimmed snow peas
¼ cup fresh lime juice
2 T sugar
2 T (½-inch) sliced green onion tops
2 T chopped fresh cilantro
1 (13.5-ounce) can light coconut milk

Combine first 6 ingredients in a large Dutch oven, stirring with a whisk. Add mushrooms and bring to a boil. Reduce heat and simmer 4 minutes. Add shrimp, chicken and snow peas; bring to a boil. Cover, reduce heat and simmer 3 minutes.

Stir in lime juice and remaining ingredients. Cook 5 minutes or until thoroughly heated.

Serves 4.