Shrimp-Chicken Soup - serves 6

2 whole chicken breasts, halved
6 cup water
Small onion, peeled and chopped
Small bay leaf
2 sprigs parsley
1/2 tsp thyme
1 tsp salt
1/8 tsp pepper
Garlic clove, crushed
2 tsp ground coriander
1 1/2 tsp chili powder
1 tbl 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

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.