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Thai Shrimp-Chicken Soup

2 chicken breasts
6 cups water
1 onion, chopped
1 bay leaf
1 tablespoon chopped parsley
1/2 teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon ground black pepper
1 garlic clove, crushed
2 teaspoons ground coriander
1 1/2 teaspoons chili powder
1 tablespoon soy sauce
1/2 pound shrimp, shelled and deveined
2 cups sliced mushrooms
1/3 cup chopped green onion

1. Remove the skin from chicken breasts, debone, and cut the meat into strips; set aside.
2. Place the bones in a large saucepan. Add water, chopped onion, bay leaf, chopped parsley, thyme, salt, and pepper. Bring to a boil, reduce the heat, and cook slowly, covered, for 1 hour.
3. Strain the broth and return to the saucepan adding crushed garlic clove, coriander, chili powder, and soy sauce. Return to a boil and add the reserved chicken, shrimp, and sliced mushrooms. Reduce the heat, and cook on low, covered, for about 5 minutes, or until the shrimp turns pink and the chicken is tender.
4. Stir in chopped green onions.

Makes 6 servings.