Thai Chicken and Mushroom Soup 

Ingredients

• 1 tbsp Finely chopped coriander leaves and stalks 
• 1 Garlic clove, crushed
• ¼ tsp Freshly ground black pepper
• 1 tbsp Melted lard, chicken fat or oil
• 4 ½ cups Chicken stock
• 1¼ cups Mushrooms, thinly sliced 
• 2 tbsp nam pla or anchovy essence
• 4 oz Boneless cooked chicken breast, cut into thin strips
• 2 Green onions, trimmed and sliced across thinly
• Salt
  
  

Method

1. Combine the garlic, coriander and pepper in a mortar and pound them to a paste. 
2. In a small frying-pan over medium heat, heat the lard, chicken fat or vegetable oil and when hot sauté the garlic mixture for 1 minute. 
3. Remove the mixture from the heat and reserve.
4. Combine the stock, mushrooms, nam pla and the garlic mixture in a saucepan and simmer for 5 minutes. 
5. Add the chicken and simmer just long enough to heat it through. 
6. Sprinkle with the spring onions, taste for seasoning and add a little salt if necessary.
7. Enjoy!
   

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