2 x  Whole Chicken Breasts,halved

      6 c  Water

           Small Onion, peeled &chopped
           Small Bay Leaf
      2 x  Sprigs Parsley

    1/2 t  Thyme

      1 t  Salt

    1/8 t  Pepper

           Garlic clove, crushed
      2 t  Ground Coriander

  1 1/2 t  Chili Powder

      1 T  Soy Sauce

    1/2 lb Raw small,shelled shrimp *

      2 c  Sliced Mushrooms

      6 x  Scallions, with tops,sliced

      3 c  Hot Cooked Rice

    1/3 c  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.