Shrimp-Chicken Soup Recipe
Ingredients:
- 2 whole chicken breasts, halved
- 6 cup water
- Small onion, peeled and chopped
- Small bay leaf
- 2 sprigs parsley
- 1/2 tsp thyme
- 1 tsp salt
- 1/8 tsp pepper
- Garlic clove, crushed
- 2 tsp ground coriander
- 1 1/2 tsp chili powder
- 1 tbl soy sauce
- 1/2 lb raw small,shelled shrimp
- 2 cup sliced mushrooms
- 6 scallions, with tops,sliced
- 3 cup hot cooked rice
- 1/3 cup chopped fresh coriander
Directions:
- 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.