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Thai Chicken Shrimp Soup Recipe


2 whole chicken legs;
1 lb. raw baby shrimp, shelled;
1 cup sliced mushrooms;
3 garlic cloves, chopped;
1 Thai chili pepper, chopped;
1 tsp. finely chopped ginger;
1 tbsp. chopped cilantro;
1 small onion, chopped;
2 entire stalks of green onion, sliced;
1 tbsp. soy sauce;
1 tsp. ground coriander seeds;
1 bay leaf;
1 sprig fresh thyme;
10 cups of water;
3 cups cooked rice;
salt and black pepper to taste.


Put chicken legs in large saucepan. Add water, onion, bay leaf, thyme, salt and pepper. Bring to a boil. Lower heat and cook slowly, covered, for 1 hour. Strain broth into a saucepan. Combine garlic, coriander seed, chopped ginger, and soy sauce. Stir into broth. Bring to a boil. Remove skin from chicken legs. Carefully cut meat from bones and dice it. Add chicken meat, shrimp, and mushrooms to the saucepan. Cook slowly, covered, for about 5-10 minutes. Stir in scallions, fresh cilantro and chopped chili pepper. Remove and discard bay leaf. Serve a scoop of white rice in each bowl and pour the soups.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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