Mushroom, coconut, chilli and ginger soup

Serves: 2 Prepare & Cook:

Ingredients

  • 2 tbsp spinneysFOOD Sunflower Oil
  • 1 onion, chopped
  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. To serve, divide the soup between two warm bowls and top with the fried mushrooms. Garnish with the coriander.

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