Thai Chicken Soup (with shrimp)

This is one recipe that I've been meaning to share with everyone that I've met-it is definitely the one page in my recipe book that is the most wrinkled and spilled upon, because I make this recipe often; probably too often!! The chicken can easily be omitted or replaced with more shrimp, or vice versa, but if you are a meat eater, the chicken is a nice touch (I don't really eat chicken, but it's necessary in here!!) and the shrimp adds an amazing flavor. There's quite a few ingredients, but all are equally important, and it is super simple to make. Enjoy!!

3 cups chicken broth
8 oz bottled clam juice
1 TB minced ginger
1 TB minced garlic
3/4 tsp red curry paste
1 8 oz package sliced mushrooms
1/2 lb. peeled shrimp (i usually keep a bag in the freezer and i just defrost however many until it feels right; and then take them out of the soup later and peel them, and add them back in)
1/2 lb. diced chicken breasts
1 3oz. package trimmed snow peas
3/4 cup lime juice (about 4-5 limes)
2 TB sugar
2 TB green onions
2 tsp fresh cilantro
1 TB fish sauce (available in the Asian section of the supermarket)
1 can light coconut milk

~Whisk together chicken broth, clam juice, fish sauce, garlic, ginger, and curry paste in a large pot. Add mushrooms and bring to a boil.
Reduce heat and simmer 4 minutes.
~Add raw shrimp, raw chicken and snow peas and bring to a boil again.
Cover, reduce heat, and simmer 3 minutes.
~Stir in lime juice and rest of the ingredients. Cook 2 minutes or until thoroughly heated. Serve and enjoy!!