Recipe - Thai Shrimp-Chicken Soup

2 x Whole Chicken Breasts,halved
6 cup Water
Small Onion, peeled &chopped
Small Bay Leaf
2 x Sprigs Parsley
One half teaspoon Thyme
1 teaspoon Salt
1/8 teaspoon Pepper
Garlic clove, crushed
2 teaspoon Ground Coriander
1 One half teaspoon Chili Powder
1 tablespoon Soy Sauce
One half pound Raw small,shelled shrimp *
2 cup Sliced Mushrooms
6 x Scallions, with tops, cut or sliced up
3 cup Hot Cooked Rice
1/3 cup Chopped fresh coriander **

* 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. Serves 6.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini