Chicken Coriander Soup Food

CHICKEN, CORIANDER AND MUSHROOM SOUP

Steps:

• Using a pestle and Mortar pound the Garlic, Coriander Leaves and Peppercorns.
• In a pan, heat oil, add peppercorn mix and stir for 2 minutes.
• Stir in Oyster Sauce, Ground Coriander, Mushrooms and Stock.
• Simmer for 5-7 minutes.
• Lower heat so liquid barely moves.
• Drop in Chicken Pieces one at a time and cook gently for 5 minutes.
• Add Pepper to taste.
• Garnish with Spring Onions and Coriander Sprigs and serve.

LIME CORIANDER SOUP

Steps:

• Stock:.
• Boil water or prepared stock with salt on a high flame.
• Add lemon zest, coriander roots, peppercorns, ginger skin.
• When it starts to boil, boil it for 3 minutes, then turn off flame let it stand one minute.
• Pass it through a sieve and return the stock to the pan. Note: will be of a very light green colour.
• Soup: (cooked on high flame).
• Boil the sieved stock with 1 tsp salt.
• When it starts boiling, add the vegetables and boil for 1 minute.
• Add msg and pepper / green chillies; cook for another minute.
• Mix cornflour in water or remaining stock if there is any. Add 1/2 cup coriander leaves to the soup mix well now immediately add cornflour.
• Cook till it boils.
• Reduce heat and add lemon juice, sugar, boiled pieces of shredded chicken.
• Cook for 4 minutes only (do not overcook).
• Turn off flame add 1/3 cup remaining coriander leaves; mix well.
• Serve immediately.

CARROT & CORIANDER SOUP

Steps:

• Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
• Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
• Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
• Cover and cook for 20 mins until the carrots are tender.
• Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.