---------- Recipe via Meal-Master (tm) v8.01
       Title: Thai Shrimp-Chicken Soup
  Categories: Soups/stews, Fish/sea, Thai, Poultry
       Yield: 6 servings
       2 x  Whole Chicken Breasts,halved        2 ts Ground Coriander
       6 c  Water                           1 1/2 ts Chili Powder
       1 x  Small Onion, peeled &chopped        1 tb Soy Sauce
       1 x  Small Bay Leaf                    1/2 lb Raw small,shelled shrimp *
       2 x  Sprigs Parsley                      2 c  Sliced Mushrooms
     1/2 ts Thyme                               6 x  Scallions, with tops,sliced
       1 ts Salt                                3 c  Hot Cooked Rice
     1/8 ts Pepper                            1/3 c  Chopped fresh coriander **
       1 x  Garlic clove, crushed          
   *     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.