Recipe 4 All: Thai Shrimp-Chicken Soup Recipe — Every recipe in the World on this site.

Recipe 4 All: Thai Shrimp-Chicken Soup Recipe

Thai Shrimp-Chicken Soup

Yield: 6 Servings
2  Whole Chicken Breasts,halved
6cups Water
1  Small Onion, peeled &chopped
1  Small Bay Leaf
2  Sprigs Parsley
½teaspoon Thyme
1teaspoon Salt
1/8teaspoon Pepper
1  Garlic clove, crushed
2teaspoon Ground Coriander
teaspoon Chili Powder
1tablespoon Soy Sauce
½lb Raw small,shelled shrimp *
2cups Sliced Mushrooms
6  Scallions, with tops,sliced
3cups Hot Cooked Rice
1/3cups 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. Serves 6.

----- Recipe via Meal-Master (tm) v8.05

Title: West African Lemony Chicken-Okra Soup
Categories: Soups, One dish
Yield: 5 Servings

2 x Juice of 2 Lemons
1 x Broiler chicken, (2½ lbs)
6 c Chicken broth or Water
1 x Lge Onion, peeled & chopped
3 x Tomatoes, peeled & choppped
1 cn Tomato Paste (6 oz.)
2 c Sliced Okra (or 1 can 15 oz)
1/3 c Uncooked long grain Rice
2 t Salt
¼ t Pepper
½ t Ground Red Pepper
1 t Ground Tumeric

Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub
lemon juice over chicken pieces. Put in a large kettle with chicken
broth or water. Bring to a boil. Lower heat and cook slowly, covered,
12 minutes. Add remaining ingredients and continue to cook slowly
about 30 minutes, until chicken and rice are tender. Remove chicken
pieces and debone. Cut meat into small pieces and return to kettle.
Serves 4 to 6.

----- Recipe via Meal-Master (tm) v8.05

Title: Cajun-Style Chicken Nuggets
Categories: Appetizers
Yield: 12 Servings

1 ea Env. Onion Soup Mix
½ c Plain Dry Bread Crumbs
1½ t Chili Powder
1 t Ground Cumin
1 t Thyme Leaves
¼ t Red Pepper
2 lb Boneless Chicken Breasts
1 x Oil

* You can use onion or onion-mushroom recipe soup mix in this
** Chicken breasts should be cut into 1-inch pieces.

In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat ½-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards.

MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets.

Your Thai Shrimp-Chicken Soup is ready. Happy cooking!

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