Thai Shrimp Soup with Lemon and Chiles

• 1 pound uncooked large shrimp
• 3 cups water
• 2 cups bottled clam juice
• 1 onion, sliced
• 8 quarter-size slices fresh ginger
• 6 tablespoons fresh lemon juice
• 2 chiles, split lengthwise
• 2 bay leaves
• 1 tablespoon grated lemon peel
• 1/2 teaspoon whole black peppercorns

• 1 cup canned unsweetened coconut milk
• 1/2 pound wafer-thin boneless pork loin chops, cut into thin strips
• 1 skinless boneless chicken breast half, cut crosswise into thin strips
• 1 tablespoon nam pla (fish sauce)
• 2 teaspoons garlic chili sauce

• 3 cups hot cooked white rice

Peel and devein shrimp, reserving shells. Cut shrimp in half lengthwise. Cover and chill shrimp. Combine shrimp shells, water and next 8 ingredients in heavy large saucepan. Cover; simmer 30 minutes. Strain broth; return to saucepan.

Add coconut milk to broth. Bring to simmer. Add pork; cook 3 minutes. Add chicken and shrimp. Simmer until pork, chicken and shrimp are cooked through, about 3 minutes. Stir in fish sauce and garlic chili sauce. Season to taste with salt and pepper.