Chicken and Mushroom Soup


  • 2 cloves garlic, crushed
  • 4 coriander sprigs
  • 1 1/2 tea spoons black peppercorns, crushed
  • 1 tablespoons vegetable oil
  • 1 ltr (35fl oz/4 ¼ cups) chicken stock
  • 5 piece dried chines black mushrooms, soaked in cold water for 20 minutes drained
  • and coarsely chopped
  • 1 tablespoon fish sauce
  • 115g (4oz) chicken, cut into strips
  • 55g(2oz) springs onions (scallions), thinly sliced coriander sprigs to garnish

Chicken and Mushroom Soup


  1. Using a pestle and mortar or small blender,pound or mix garlic, coriander stalks and leaves and peppercorns to a paste. In a wok, heat oil, add paste and cook, stirring, for 1 minute. Stir in stock, mushrooms and fish sauce. Simmer for 5 minutes.

  2. Add chicken, lower heat so liquid barely moves and cook gently for 5 minutes. Scatter spring onions (scallions) over surface and garnish with coriander sprigs.