Chinese Chicken and Shrimp Noodle Soup

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Total Time
15 mins
40 mins

Cellophane noodles are also called "Sai Fun", but thin rice noodles may be used in a pinch.

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  1. Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender.
  2. Remove chicken from pot and allow to cool, then remove the meat from the bones.
  3. Cut the meat into long thin slivers, and discard bones.
  4. Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes.
  5. Add the noodles and the soy sauce and cook 5 minutes more.
  6. Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.