Chicken, Coriander and Mushroom Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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.
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