Mushroom, Lemongrass & Coconut Soup | Recipes from the Stephanie Alexander Kitchen Garden | Coles

When the weather gets cooler, this creamy, fragrant Mushroom, lemongrass and coconut soup is perfect for chilly nights. Full recipe https://www.coles.com.au/recipes-inspiration/recipes/courtney-roulstons-mushroom-lemongrass-and-coconut-soup. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more recipes check out the full playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuKHX3UqskOJotRbd2RstoJZ.

Courtney Roulston's Mushroom, Lemongrass & Coconut Soup
Serves 2 Prep 10 mins (+ 5 mins standing time) Cooking 15 mins

500g Coles Australian White Cup Mushrooms
1 tbs olive oil
2 small shallots, peeled, thinly sliced
1 tbs finely chopped ginger
2 garlic cloves, finely chopped
1 lemongrass stem, trimmed, finely grated
3 kaffir lime leaves, torn
1 long red chilli, finely chopped (optional)
1 tsp sesame oil
700ml salt-reduced chicken or vegetable stock
1 tbs fish sauce
2 tsp honey or maple syrup
1 bunch baby bok choy, quartered
200ml coconut cream
1 lime, halved
1 tbs chilli oil (optional)

1. Cut half the mushrooms into quarters. Thinly slice the remaining mushrooms.
2. Heat the oil in a heavy-based saucepan over medium heat. Add the shallot, ginger, garlic, lemongrass and lime leaves and cook, stirring, for 3 mins or until aromatic. Add the quartered mushroom and cook, stirring, for 1-2 mins or until mushroom softens. Add sliced mushroom, chilli, if using, and sesame oil and cook for 3-4 mins or until mushroom is tender.
3. Add the stock and bring to a simmer. Cook for 3-4 mins or until mixture is heated through. Add the fish sauce, honey or maple syrup, bok choy and 3/4 cup (185ml) coconut cream. Remove from heat. Set aside for 3 mins to develop the flavours. Squeeze over 1 lime half, adding more lime juice to taste if needed.
4. Ladle the soup into serving bowls. Drizzle with remaining coconut cream and top with chilli oil, if using.

Serve with kaffir lime leaves, thinly sliced red chilli and coriander sprigs.

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