Thai Shrimp-Chicken Soup

Recipe Ingredients

2		Whole chicken breasts - halved
6 cups	1422ml	Water
cup	0g / 0oz	Onion - peeled, chopped (small)
cup	0g / 0oz	Bay leaf (small)
2		Sprigs parsley
1/2 teaspoon	2.5ml	Thyme
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Pepper
		Garlic clove - crushed
2 teaspoons	10ml	Ground coriander
1 1/2 teaspoons	7.5ml	Chili powder
1 tablespoon	15ml	Soy sauce
1/2 lb	227g / 8oz	Raw small - shelled shrimp *
2 cups	474ml	Sliced mushrooms
6		Scallions - with tops, sliced
3 cups	480g / 16oz	Hot cooked rice
1/3 cup	48g / 1.7oz	Chopped fresh coriander **

Recipe Instructions

* Deveined

** or use Parsley

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.

Source:
Cooking Light, Sept 1994, page 120

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