300g spinneysFOOD Asian Mixed Mushrooms, larger ones quartered
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
4cm piece ginger, finely chopped
200ml coconut milk
300ml vegetable stock
small handful coriander, to garnish
Set a large saucepan with half the sunflower oil over a medium heat. Cook the onion for 8-10 minutes, or until soft and translucent. Add 200g mushrooms and half the garlic, chilli and ginger. Cook for 3-5 minutes, stirring often.
Pour the coconut milk and stock into the pan. Bring to a gentle simmer and cook for 15 minutes, until the mushrooms are very soft. Carefully transfer to a blender and blitz until smooth and creamy, loosening with a splash of hot water if needed. Season the soup and keep warm.
Set a frying pan with the remaining oil over a medium-high heat. Fry the rest of the mushrooms for 3-5 minutes, or until soft and golden. Add the remaining garlic, chilli and ginger and cook for 1 minute more. Remove from the heat.
To serve, divide the soup between two warm bowls and top with the fried mushrooms. Garnish with the coriander.