|
INGREDIENTS |
|
Garlic,
chopped |
2
flakes. |
|
Coriander |
4
sprigs. |
|
Black
pepper, crushed |
1½
tsp. |
|
Chicken
stock |
1
liter |
|
Black
mushrooms soaked in water for 20 minutes |
5
nos. |
|
Fish
sauce |
1
tbsp. |
|
Chicken,
cut into strips |
115
gms. |
|
Spring
onions, thinly sliced |
55
gms. |
|
Coriander,
for garnish |
As
required |
|
Salt |
To
taste |
|
METHOD |
|
1. |
With a pestle pound
or mix garlic, coriander and peppercorns to a paste |
|
2. |
In a wok heat oil,
add the paste and stir for a minute. |
|
3. |
Add
the stock, mushrooms and fish sauce, simmer for 5 minutes. |
|
4. |
Then add the
chicken pieces and cook gently over a low flame. |
|
5. |
Sprinkle the spring
onions on top and garnish with coriander sprigs. |
|
Other Soup Recipies |
 |
|
NUTRITIVE
VALUE (per
bowl) |
| Energy |
72
cal |
| Carbohydrates |
18.81
g |
| Protein |
2.55
g |
| Fat |
0.33
g |
|
|
