Thai Shrimp-Chicken Soup

90 minutes Prep: 15 minutes Cook: 75 minutes

405 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	each	chicken breasts	halved
6	cups	water
1	small	onion	peeled, chopped
1	small	bay leaf
2	sprigs	parsley leaves
1/2	teaspoon	thyme
1	teaspoon	salt
1/8	teaspoon	black pepper
1	cloves	garlic	crushed
2	teaspoons	coriander	ground
1 1/2	teaspoons	chili powder
1	tablespoon	soy sauce
1/2	pound	shrimp, raw	small, shelled, deveined
2	cups	mushrooms	sliced
6	each	scallions, spring or green onions	with tops, sliced
3	cups	rice	hot, cooked
1/3	cup	coriander	fresh, chopped, or use parsley

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.

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Nutrition Facts

Serving Size 417g

Amount per Serving

Calories 405 4% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 24mg	8%
Sodium 581mg	24%
Total Carbohydrate 78.0g	26%
Dietary Fiber 3.0g	10%
Sugars 1.0g
Protein 17.0g	34%

Vitamin A	12%		Vitamin C	16%
Calcium	6%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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