Chicken, Coriander and Mushroom Soup

Submitted by stephgrancanaria

"This is my own recipe on a thai theme, adapted from all the millions of recipes I have seen for thai soup! It is so easy to prepare and quick too. Everyone that has tried the soup loves it. I tend to do it as a main course as it is very filling."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 3 cloves garlic
• 2 tablespoons coriander leaves
• 3 tablespoons peppercorns (more if you prefer)
• 1 tablespoon vegetable oil
• 1 liter stock (best to make half chicken half vegetable)
• 200 g dried Chinese mushrooms, soaked in cold water for 20 minutes,drained and coarsely chopped
• 2 tablespoons ground coriander
• 1 tablespoon oyster sauce
• 250 g chicken, cut into strips
• 3 spring onions, thinly sliced (to garnish)
• 3 coriander sprigs (to garnish)
• black pepper

directions

1. Using a pestle and Mortar pound the Garlic, Coriander Leaves and Peppercorns.
2. In a pan, heat oil, add peppercorn mix and stir for 2 minutes.
3. Stir in Oyster Sauce, Ground Coriander, Mushrooms and Stock.
4. Simmer for 5-7 minutes.
5. Lower heat so liquid barely moves.
6. Drop in Chicken Pieces one at a time and cook gently for 5 minutes.
7. Add Pepper to taste.
8. Garnish with Spring Onions and Coriander Sprigs and serve.