Chicken and Mushroom Soup

In a mortar, pound the garlic, coriander roots and peppercorns into a paste. Heat the oil in a saucepan and fry this paste, stirring, for 1 minute. Add the chicken stock, Chinese mushrooms, chicken meat and fish sauce. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes. Meanwhile take a sharp knife and cut the cucumber peel into leaf shapes.*