Asian Soups Recipes - Thai Chicken and Mushroom Soup Recipe

Ingredients

• 1 x 4 lb. chicken

• 5 cups chicken stock

• 1 tsp. salt

• 6 scallions, finely chopped

• 2 Tbs. vegetable oil

• 2 garlic cloves, crushed

• 2 Tbs. chopped coriander leaves

• 1/2 cup bean sprouts

• 1 Tbs. fish sauce

• 4 dried mushrooms, soaked in cold water for 30 minutes, drained and finely chopped

• 1 small cucumber, peeled (skin reserved) and flesh chopped

Serves 4-6

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Method:

1. Put the chicken in a large saucepan and pour over the stock. Add the salt and spring onions (scallions), cover and bring to the boil.

2. Reduce the heat to low and simmer for 1 1/4 hours, or until the chicken is cooked through. Remove from the heat.

3. Transfer the chicken to a plate and reserve the stock. When the chicken is cool enough to handle, tear it into shreds with your fingers. Set aside.

4. Heat the oil in a large saucepan. When it is hot, add the garlic, coriander and bean sprouts and stir fry for 2 minutes.

5. Add the chicken pieces, fish sauce and mushrooms and stir fry for 3 minutes. Add the reserved stock and bring to the boil. Reduce the heat to low and simmer for 3 minutes.

6. Transfer to a warmed tureen and float curls of cucumber skin on the surface. Serve with the chopped cucumber flesh.