Chicken and Mushroom Soup
A Thai-inspired chicken and mushroom soup with a garlic-coriander paste base, fish sauce, and a garnish of fresh coriander.
ThaiChickenEasy20 minBy Northstar
Ingredients
Servings
4
- 2 cloves garlic, crushed
- 4 sprigs coriander
- 1 0.5 tsp peppercorns, crushed
- 1 tbsp vegetable oil
- 4 0.5 cup chicken stock
- 5 Chinese dried black mushrooms, soaked 1 hr, coarsely chopped
- 1 0.3 tbsp fish sauce
- 4 oz chicken, cut into strips
- 2 green onions, thinly sliced
- 1 tbsp fresh coriander, for garnish
Instructions
- 1
Using a pestle and mortar or small food processor, pound or mix garlic, coriander sprigs, and peppercorns to a paste.
- 2
In a wok, heat vegetable oil, add paste, and cook for 1 minute, stirring.
- 3
Stir in stock, mushrooms, and fish sauce. Simmer 10 minutes.
- 4
Add chicken, reduce heat, and cook gently for 5 minutes.
- 5
Scatter green onions and coriander over surface to garnish and serve.
Tags
soupchickenthaiquickmushroomfish sauce