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Cooked by: Chef / Ethnicity: Thai cuisine / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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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.
Comments: Serve in bowls over or with rice. Serves 6.
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