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

The more we begin to serve God and trust God and seek God, the less we will worry. Worry is evidence that we desire to serve and trust and seek ourselves. When we find in God our total sufficiency, we will glorify Him in the process and receive the promised peace and contentment that surpasses all understanding. Psalm 34:4, “I sought the LORD, and He answered me, and delivered me from all my fears.' While Mary was clinging to the Lord, Jesus said to that stressed-out sister: “Martha, Martha, you are worried and bothered about so many things; but only one thing is necessary, for Mary has chosen the good part, which shall not be taken away from her” (Lk. 10:41-42). May we realize that the cure for worry is God Himself and may we always be found seeking Him!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Thai	Oriental, Soups	6	Servings

INGREDIENTS

2	x	Whole Chicken Breasts,halved
6	c	Water
		Small Onion, peeled &chopped
		Small Bay Leaf
2	x	Sprigs Parsley
1/2	ts	Thyme
1	ts	Salt
1/8	ts	Pepper
		Garlic clove, crushed
2	ts	Ground Coriander
1 1/2	ts	Chili Powder
1	tb	Soy Sauce
1/2	lb	Raw small,shelled shrimp *
2	c	Sliced Mushrooms
6	x	Scallions, with tops,sliced
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

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