Thai shrimp-chicken soup
Yield: 6 servings
Ingredients:
- 2 x Whole Chicken Breasts halved 2 ts Ground Coriander
- 6 c Water 1 1/2 ts Chili Powder
- 1 x Small Onion peeled &chopped 1 tb Soy Sauce
- 1 x Small Bay Leaf 1/2 lb Raw small shelled shrimp *
- 2 x Sprigs Parsley 2 c Sliced Mushrooms
- 1/2 ts Thyme 6 x Scallions with tops sliced
- 1 ts Salt 3 c Hot Cooked Rice
- 1/8 ts Pepper 1/3 c Chopped fresh coriander **
- 1 x Garlic clove
Instructions:
crushed * 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.
