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Thai Shrimp-chicken Soup

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CATEGORY CUISINE TAG YIELD
Meats Thai Oriental, Soups 6 Servings

INGREDIENTS

2 Whole Chicken Breasts, halved
6 c Water
Small Onion, peeled &chopped
Small Bay Leaf
2 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 Scallions, with topssliced
3 c Hot Cooked Rice
1/3 c Chopped fresh coriander **

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. Serves 6.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Don’t confuse God’s patience with his final response”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 226
Calories From Fat: 50
Total Fat: 6g
Cholesterol: 47.6mg
Sodium: 720.9mg
Potassium: 538.5mg
Carbohydrates: 40.3g
Fiber: 13.1g
Sugar: <1g
Protein: 11.9g


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