Thai Shrimp-Chicken Soup
Yield
6 servingsPrep
15 minCook
75 minReady
90 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
halved |
|
| 6 | cups |
water
|
|
| 1 | small |
onions
peeled, chopped |
|
| 1 | small |
bay leaves
|
*
|
| 2 | sprigs |
parsley leaves
|
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cloves |
garlic
crushed |
|
| 2 | teaspoons |
coriander
ground |
|
| 1 ½ | teaspoons |
chili powder
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | pound |
shrimp
small, shelled, deveined |
*
|
| 2 | cups |
mushrooms
sliced |
|
| 6 | each |
scallions, spring or green onions
with tops, sliced |
|
| 3 | cups |
rice
hot, cooked |
|
| ⅓ | cup |
coriander
fresh, chopped, or use parsley |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
halved |
|
| 1.4 | l |
water
|
|
| 1 | small |
onions
peeled, chopped |
|
| 1 | small |
bay leaves
|
*
|
| 2 | sprigs |
parsley leaves
|
|
| 2.5 | ml |
thyme
|
*
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | cloves |
garlic
crushed |
|
| 1E+1 | ml |
coriander
ground |
|
| 7.5 | ml |
chili powder
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 226.8 | g |
shrimp
small, shelled, deveined |
*
|
| 473 | ml |
mushrooms
sliced |
|
| 6 | each |
scallions, spring or green onions
with tops, sliced |
|
| 7.1E+2 | ml |
rice
hot, cooked |
|
| 79 | ml |
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.
