Categories: Soups/stews, Fish/sea, Thai, Poultry 
      Yield: 6 servings 
  
      2 x  Whole Chicken Breasts,halved        2 ts Ground Coriander 
      6 c  Water                           1 1/2 ts Chili Powder 
      1 x  Small Onion, peeled &chopped        1 tb Soy Sauce 
      1 x  Small Bay Leaf                    1/2 lb Raw small,shelled shrimp * 
      2 x  Sprigs Parsley                      2 c  Sliced Mushrooms 
    1/2 ts Thyme                               6 x  Scallions, with tops,sliced 
      1 ts Salt                                3 c  Hot Cooked Rice 
    1/8 ts Pepper                            1/3 c  Chopped fresh coriander ** 
      1 x  Garlic clove, crushed           
  
  *     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. Serves 6.