Chicken, Coriander And Mushroom Soup

• 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

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.

garlic, coriander leaves, peppercorns, vegetable oil, liter, dried chinese mushrooms, ground coriander, oyster sauce, chicken, spring onions, coriander sprigs, black pepper

Taken from www.food.com/recipe/chicken-coriander-and-mushroom-soup-115460 (may not work)