Chicken, Coriander and Mushroom Soup

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: 30 mins
• 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.