Coconut and Lemongrass Mushroom Soup with Crispy Oil
Dice up your spring onions, separating the whites and the greens. Cut 300g of your mushrooms into thin slices. Peel and finely dice your potato. Finely chop your lemongrass, ginger and garlic.
Heat a glug of vegetable oil in a medium sized saucepan. Once melted, add your spring onion whites to the pan and cook over a low-medium heat for 5 minutes until they’ve softened.
Crumble your whole remaining mushrooms into the pan with your hands and turn up the heat. Fry for 10 minutes until they have released all of their liquid and started to caramelise.
Add your garlic, ginger, lemongrass and chilli, then cook out for 2 minutes. Add your potato, coconut milk and vegetable stock to the pan and bring the mixture to a boil. Turn the heat down and simmer for 15 minutes.
Pour your mixture into a blender. Blend until totally smooth, then pour back into your pan on the hob. Loosen with water if it's too thick, then season to taste with salt and pepper.
Whilst your soup simmers, cook your toppings. Heat some oil in a frying pan and add your sliced mushrooms with a pinch of salt. Fry for 5 minutes over a high heat until they are caramelised and crispy. Drain on kitchen paper.
Heat a good glug of oil to the same pan and chuck in your spring onion greens, chilli flakes and garlic. Fry for 2 minutes until crispy and sizzling.
Ladle your soup into bowls and top with your mushrooms and a spoonful of your flavoured oil. Serve up and enjoy.