Thai Shrimp-chicken Soup

Total Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 2 chicken breasts, halved
• 6 cups water
• 1 small onion, peeled &chopped
• 1 small bay leaf
• 2 sprigs parsley
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 clove garlic, crushed
• 2 teaspoons coriander, ground
• 1 1/2 teaspoons chili powder
• 1 tablespoon soy sauce
• 1/2 lb raw small shrimp, shelled shrimp (deveined)
• 2 cups mushrooms, sliced
• 6 scallions, with tops,sliced
• 3 cups rice, hot cooked
• 1/3 cup fresh coriander or 1/3 cup parsley, chopped

Recipe

• 1 remove skin from chicken breasts.
• 2 carefully cut meat from bones and pull out the pieces of cartilage.
• 3 cut meat into strips and set aside.
• 4 put bones in large saucepan.
• 5 add water, onion, bay leaf, parsley, thyme, salt, and pepper.
• 6 bring to a boil.
• 7 lower heat and cook slowly, covered, 1 hour.
• 8 strain broth into a saucepan.
• 9 combine garlic, coriander, chili powder, and soy sauce.
• 10 stir into broth.
• 11 bring to a boil.
• 12 add chicken, shrimp, and mushrooms.
• 13 cook slowly, covered, about 5 minutes, until the shrimp turns pink, and the chicken is tender.
• 14 stir in scallions and fresh coriander or parsley.
• 15 remove and discard bay leaf.
• 16 serve in bowls over or with rice.