Thai Shrimp-Chicken Soup 2 whole chicken breasts halved 6 cup water 1 small onion peeled, chopped 1 small bay leaf 2 sprigs parsley 1/2 teaspoon thyme 1 teaspoon salt 1/8 teaspoon pepper 1 garlic clove crushed 2 teaspoon ground coriander 1 1/2 teaspoon chili powder 1 tablespoon soy sauce 1/2 lb raw small shelled shrimp * 2 cup sliced mushrooms 6 scallions with tops, sliced 3 cup hot cooked rice 1/3 cup chopped fresh coriander ** * 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. Yield: 6