Thai Shrimp-Chicken Soup

• 2 each chicken breasts halved
• 6 cups water
• 1 small onions peeled, chopped
• 1 small bay leaves
• 2 sprigs parsley leaves
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 18 teaspoon black pepper
• 1 cloves garlic crushed
• 2 teaspoons coriander ground
• 1 1/2 teaspoons chili powder
• 1 tablespoon soy sauce, tamari
• 1/2 pound shrimp small, shelled, deveined
• 2 cups mushrooms sliced
• 6 each scallions, spring or green onions with tops, sliced
• 3 cups rice hot, cooked
• 13 cup coriander fresh, chopped, or use parsley

1. Remove skin from chicken breasts.
2. Carefully cut meat from bones and pull out the pieces of cartilage.
3. Cut meat into strips and set aside.
4. Put bones in large saucepan.
5. Add water, onion, bay leaf, parsley, thyme, salt, and pepper.
6. Bring to a boil.
7. Lower heat and cook slowly, covered, 1 hour.
8. Strain broth into a saucepan.
9. Combine garlic, coriander, chili powder, and soy sauce.
10. Stir into broth.
11. Bring to a boil.
12. Add chicken, shrimp, and mushrooms.
13. Cook slowly, covered, about 5 minutes, until the shrimp turns pink, and the chicken is tender.
14. Stir in scallions and fresh coriander or parsley.
15. Remove and discard bay leaf.
16. Serve in bowls over or with rice.

chicken breasts halved, water, onions, bay leaves, parsley, thyme, salt, black pepper, garlic, coriander ground, chili powder, soy sauce, shrimp, mushrooms, scallions, rice, coriander fresh

Taken from recipeland.com/recipe/v/thai-shrimp-chicken-soup-33603 (may not work)