Ingredients for Thai Shrimp Chicken Soup
- 2 boneless, skinless chicken breasts (about 1 lb)
- 8 cups water
- 1 large onion (quartered)
- 2 bay leaves
- 1/4 cup chopped fresh parsley
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves minced garlic
- 2 tablespoons chopped fresh coriander
- 1 tablespoon chili powder (adjust to taste)
- 2 tablespoons soy sauce
- Raw Small Shrimp
- 1 cup sliced mushrooms
- 2 chopped scallions
- Cooked rice (optional)
- Fresh Coriander
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How to Make Thai Shrimp Chicken Soup
- Remove skin from 2 boneless, skinless chicken breasts (about 1 lb).
- Carefully cut meat from bones (if using bone-in chicken), removing any cartilage. Cut meat into 1/2-inch strips and set aside.
- Place chicken bones (if using) in a large saucepan. Add 8 cups of water, 1 large onion (quartered), 2 bay leaves, 1/4 cup chopped fresh parsley, 2 sprigs fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 1 hour.
- Strain the broth through a fine-mesh sieve into a clean saucepan; discard solids.
- In a small bowl, whisk together 4 cloves minced garlic, 2 tablespoons chopped fresh coriander, 1 tablespoon chili powder (adjust to taste), and 2 tablespoons soy sauce.
- Stir the garlic-coriander mixture into the strained broth.
- Bring the broth to a simmer.
- Add the chicken strips, 1 pound peeled and deveined shrimp, and 1 cup sliced mushrooms to the broth.
- Reduce heat to low, cover, and simmer for about 5-7 minutes, or until the shrimp is pink and cooked through and the chicken is tender.
- Stir in 2 chopped scallions and 2 tablespoons of fresh coriander or parsley.
- Remove and discard bay leaves.
- Serve hot in bowls, optionally over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
5g
Fat
7g
Carbs
27g
