Thai Shrimp-Chicken Soup

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Title: Thai Shrimp-Chicken Soup
Categories: Soups/stews, Fish/sea, Thai, Poultry
Yield: 6 servings

2 x Whole Chicken Breasts,halved 2 ts Ground Coriander
6 c Water 1 1/2 ts Chili Powder
1 x Small Onion, peeled &chopped 1 tb Soy Sauce
1 x Small Bay Leaf 1/2 lb Raw small,shelled shrimp *
2 x Sprigs Parsley 2 c Sliced Mushrooms
1/2 ts Thyme 6 x Scallions, with tops,sliced
1 ts Salt 3 c Hot Cooked Rice
1/8 ts Pepper 1/3 c Chopped fresh coriander **
1 x Garlic clove, crushed

* Deveined
** or use Parsley
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Remove skin from chicken breasts. Carefully cut meat from bones and pull
out the pieces of cartilage. Cut meat into strips and set aside. Put bones
in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and
pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour.
Strain broth into a saucepan. Combine garlic, coriander, chili powder,
and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and
mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns
pink, and the chicken is tender. Stir in scallions and fresh coriander or
parsley. Remove and discard bay leaf.
Serve in bowls over or with rice. Serves 6.

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