Thai Shrimp-Chicken Soup Recipe

Name: Thai Shrimp-Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each chicken breasts halved; 6 cups water; 1 small onions peeled, chopped; 1 small bay leaves; 2 sprigs parsley leaves; 1/2 teaspoon thyme; 1 teaspoon salt; ⅛ teaspoon black pepper; 1 cloves garlic crushed; 2 teaspoons coriander ground; 1 1/2 teaspoons chili powder; 1 tablespoon soy sauce, tamari; 1/2 pound shrimp small, shelled, deveined; 2 cups mushrooms sliced; 6 each scallions, spring or green onions with tops, sliced; 3 cups rice hot, cooked; ⅓ cup coriander fresh, chopped, or use parsley

Servings: persons

2 each chicken breasts halved
6 cups water
1 small onions peeled, chopped
1 small bay leaves
2 sprigs parsley leaves
1/2 teaspoon thyme
1 teaspoon salt
⅛ teaspoon black pepper
1 cloves garlic crushed
2 teaspoons coriander ground
1 1/2 teaspoons chili powder
1 tablespoon soy sauce, tamari
1/2 pound shrimp small, shelled, deveined
2 cups mushrooms sliced
6 each scallions, spring or green onions with tops, sliced
3 cups rice hot, cooked
⅓ cup coriander fresh, chopped, or use parsley

1
Remove skin from chicken breasts.
2
Carefully cut meat from bones and pull out the pieces of cartilage.
3
Cut meat into strips and set aside.
4
Put bones in large saucepan.
5
Add water, onion, bay leaf, parsley, thyme, salt, and pepper.
6
Bring to a boil.
7
Lower heat and cook slowly, covered, 1 hour.
8
Strain broth into a saucepan.
9
Combine garlic, coriander, chili powder, and soy sauce.
10
Stir into broth.
11
Bring to a boil.
12
Add chicken, shrimp, and mushrooms.
13
Cook slowly, covered, about 5 minutes, until the shrimp turns pink, and the chicken is tender.
14
Stir in scallions and fresh coriander or parsley.
15
Remove and discard bay leaf.
16
Serve in bowls over or with rice.

742

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 each chicken breasts halved, 6 cups water, 1 small onions peeled, chopped, 1 small bay leaves, and more.

Yes, Thai Shrimp-Chicken Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Shrimp-Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions