THAI SHRIMP-CHICKEN SOUP

Servings: 6
Ingredients:

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

* 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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