Recipe - Thai Shrimp Or Chicken Soup

2 x Chicken Breasts, Halved
6 cup Water
1 small Onion, Peeled & Chopped
1 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, Sliced
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.

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