Chicken Coriander Soup Recipes

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CHICKEN, CORIANDER AND MUSHROOM SOUP



Chicken, Coriander and Mushroom Soup image

This is my own recipe on a thai theme, adapted from all the millions of recipes I have seen for thai soup! It is so easy to prepare and quick too. Everyone that has tried the soup loves it. I tend to do it as a main course as it is very filling.

Provided by stephgrancanaria

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 521.3, Fat 16.3, SaturatedFat 4, Cholesterol 46.9, Sodium 210.1, Carbohydrate 89.9, Fiber 27.1, Sugar 12, Protein 25.4

CHICKEN CORIANDER SOUP



Chicken Coriander Soup image

Make and share this Chicken Coriander Soup recipe from Food.com.

Provided by Mandy

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken breast fillets
2 teaspoons oil
2 teaspoons curry powder
1 garlic clove, crushed
1 tablespoon fresh coriander, chopped
2 teaspoons fresh basil, chopped
1 shallot, chopped
1 tomatoes, peeled & chopped
2 cups water
1 chicken stock cube, crumbled
400 ml coconut cream

Steps:

  • Cut chicken into thin strips.
  • Heat oil in a large pan, add curry powder, garlic, coriander, basil & shallots, stir over medium heat for about 1 min or until shallot is soft.
  • Add chicken, cook for about 4 mins or until chicken is almost cooked.
  • Stir intomato, water and stock cube, bring to the boil, reduce heat, cover & simmer for approx 10 minutes.
  • Stir in coconut cream and reheat mixture without boiling.

Nutrition Facts : Calories 272.8, Fat 24.4, SaturatedFat 19.8, Cholesterol 0.2, Sodium 355, Carbohydrate 13.5, Fiber 3.5, Sugar 8.4, Protein 4.1

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