Try Courtney’s creamy mushroom soup for an easy weeknight dinner. Made with lemongrass and coconut cream, it’s full of flavour. Top it with chilli oil for an extra kick.
Serves22
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + 5 mins standing time
+ 5 mins standing time
Hi, Courtney Roulston here. I'm back in my kitchen to share another quick, delicious and affordable recipe with you guys. I'm going to make for you now my mushroom, lemongrass and coconut soup. It is the perfect bowl of goodness to sit down and enjoy on a cool night. I’ll be using a 500 gram pack of Coles mushrooms for this recipe, because starting on the 4th of May, through to the 31st of May 2022, 17 cents from every pack sold at Coles will be donated to the Stephanie Alexander Kitchen Garden Foundation. And those donations are going to go up to a whopping $100,000. These funds will be supporting this wonderful foundation that teaches our Aussie school kids positive food habits right across the country. So let's kick off with the recipe. I'm going to start by heating up some oil over a nice medium heat in a saucepan. I've got all of my aromatics for the soup on this board. So I'm using a stalk of lemongrass, some chilli, a couple of cloves of garlic, a sweet French shallot or an eschalot, some fresh ginger and some kaffir lime leaves. So I'm going to pop all of the aromatics in with the oil. With the kaffir lime leaves, simply just tear them to help release some of their flavour. Just fry off the aromatics for a couple of minutes. I'm now going to slice up my mushrooms. I'm going to slice them nice and thin and with some of the smaller mushrooms, I'm just going to slice them into quarters. This just gives us different textures throughout the soup. I'm just going to repeat that with all 500 grams of mushrooms. Now that all the mushrooms are sliced up, I'm just going to pop them in with our aromatics. Season with a pinch of sea salt and I'm going to add in a dash of sesame oil. Give that a good toss around to coat all of the mushrooms in that aromatic oil. You want to cook the mushroom for two or three minutes or until they're starting to soften down and release some of their liquid. Our mushrooms are smelling amazing. I'm now going to pop in 750 mils of reduced salt chicken stock and just heat that chicken stock up to a simmer. Coconut cream, and this is just going to mellow everything out. Just warm that coconut cream through. To balance up the seasoning, I'm adding in some fish sauce which gives us a lovely umami salty flavour in our soup, a couple of teaspoons of honey go in and that will just help balance out the saltiness and heat off the chilli that we've got in our soup. Right at the end I'm just going to squeeze in the juice of a lime. And to boost up the greens in this recipe, I've got some baby bok choy that I've just sliced in half. I'm going to simply pop that into the soup. Turn off the heat. Just let that bok choy gently steep in our hot soup for one to two minutes or until it's wilted down and become nice and tender. I've got some garnishes for the top of the soup. So a chilli that I've just taken the seeds out of, if you're not into chilli you can leave this out. I like to just slice that into some long, thin strips. I've also got some kaffir lime so some went in the soup and we're going to use some to garnish and I'm just going to slice some really thin shards to go on the top of the soup. Now all you need to do is ladle this delicious soup into a serving bowl. Make sure you get a little bit of everything, it’s loaded with mushrooms. I've got my garnishes here, a few sprigs of aromatic coriander and because I really love chilli, I've got some of my homemade chilli oil and I'm just going to drizzle that over the top of the soup for an extra kick and it's as simple as that. You guys have to trust me when I say this is one of the easiest and tastiest soups you can make at home. This is packed with so much flavour, it's loaded with those slippery mushrooms that are so good for you. And of course, 20 minutes from go to whoa. It’s what we all want - something quick, healthy, easy and simple to make, but tastes better than what you'll get from a restaurant. That is my mushroom, lemongrass and coconut soup. Get into Coles, remember the dates between the 4th of May and the 31st of May. Grab a bag or a pack of 500 gram Coles mushrooms and you'll be supporting the Stephanie Alexander Kitchen Garden Foundation, and you'll be able to cook some delicious recipes just like this soup. Cheers!
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Method
Step 1
Cut half the mushrooms into quarters. Thinly slice the remaining mushrooms.
Step 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.
Step 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.
Step 4
Ladle the soup into serving bowls. Drizzle with remaining coconut cream and top with chilli oil, if using.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute salt-reduced chicken for vegetable stock. You can also substitute honey for maple syrup.
Courtney Roulston’s mushroom, lemongrass and coconut soup
Serves22
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
500g Coles Australian White Cup Mushrooms
1 tbs olive oil
2 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 stock
1 tbs fish sauce
2 tsp honey
1 bunch baby bok choy, quartered
200ml coconut cream
1 lime, halved
1 tbs chilli oil (optional)
Description
Try Courtney’s creamy mushroom soup for an easy weeknight dinner. Made with lemongrass and coconut cream, it’s full of flavour. Top it with chilli oil for an extra kick.
Method
Step 1
Cut half the mushrooms into quarters. Thinly slice the remaining mushrooms.
Step 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.
Step 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.
Step 4
Ladle the soup into serving bowls. Drizzle with remaining coconut cream and top with chilli oil, if using.
