Mushroom, coconut, chilli and ginger soup

Serves: 2 Prepare & Cook:


  • 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


  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.

Also Try

You might like one of these related recipes