Thai Shrimp-Chicken Soup Recipe

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Thai Shrimp-Chicken Soup Ingredients

2 whole chicken breasts,halved
6 cup water
1 small onion, peeled &chopped
1 small bay leaf
2 sprigs parsley
1/2 tsp thyme
1 tsp salt
1/8 tsp pepper
1 garlic clove, crushed
2 tsp ground coriander
1 1/2 tsp chili powder
1 tbsp 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 **

A Recipe for
Thai Shrimp-Chicken Soup

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Thai Shrimp-Chicken Soup Recipe
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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Thai Shrimp-Chicken Soup

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Thai Shrimp-Chicken Soup Directions

* 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.

Serves: 6

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Thai Shrimp-Chicken Soup Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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