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Full Online Book HomeLearning KitchenSoups - Asian - Thai Shrimp-chicken Soup
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Soups - Asian -  Thai Shrimp-chicken Soup Post by :marketingtest Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1315

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Soups - Asian - Thai Shrimp-chicken Soup

2 Whole Chicken Breasts, halved
6 c Water
1 Small Onion, peeled and chopped
1 Small Bay Leaf
2 Sprigs Parsley
1/2 tsp Thyme
1 tsp Salt
1/8 tsp Pepper
1 Garlic clove, crushed
1 1/2 tsp Chili Powder
1 tbl Soy Sauce
1/2 lb Raw small, shelled shrimp, deveined
2 c Sliced Mushrooms
6 Scallions, with tops, sliced
3 c Hot Cooked Rice
1/3 c Chopped fresh coriander or 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.
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4 cups chicken broth *see note 1/2 cup diced celery, small dice 1/2 cup diced carrot, small dice 2 oz. snow peas, remove strings and cut each pod into 3 pieces 1/2 cup sliced mushrooms 2 oz. chicken breasts, remove skin and cut into thin slices, season and coat with 1/8th tsp. salt, two drops sesame oil and lightly coat with corn starch and set aside. *see note 2 oz boneless pork thinly sliced into match stick sizes. Season as you do the chicken and lightly coat with cornstarch. Set aside. 1/2 cup cooked baby shrimp, larger size if possible fewer

Soups - Thai Mussel Soup Soups - Thai Mussel Soup

Soups - Thai Mussel Soup
Yield: 6 servings 2 cups White wine 2 tbl. Lemon juice 1 small Onion,chopped 1 Bay leaf 2 tbl. Garlic, chopped8 Cilantro sprigs 2 lb. Mussels, cleaned 4 oz. Rice noodles or vermicelli 2 tbl. Oil 2 small Serrano chilies, crushed lightly 1 tbl. Lime zest, grated1 tbl. Garlic,chop 1 tbl. Gingerroot, minced 2 cups Bok choy, chopped 8 Scallion, sliced thin, and separated 2 cups Clam juice 1 cup Water 2 tbl. Lime juice 2 tbl. Fish sauce 1 tbl. Soy sauce 1 tsp. Sugar 2 tbl. Cilantro, chopped In large pot with lid, combine wine, lemon juice, onion, celery,