Serves 4, prep time 10 minutes, cooking time 10 minutes
INGREDIENTS
1 tbsp coconut oil
1 tbsp grated fresh ginger
200g oyster mushrooms, thinly sliced
2-3 tsp Thai green curry paste
½ tsp turmeric
300ml vegetable stock
200ml coconut cream
Salt & pepper
200g baby bok choy, thinly sliced
1 cup of chopped coriander
METHOD
Heat the coconut oil in a deep, over a medium heat.
Add half the ginger and stir for about 30 seconds.
Now add the sliced mushrooms and cook for 3-4 minutes.
When the liquid begins to evaporate, stir in the Thai paste and turmeric.
Next, add the stock and the remainder of the ginger.
Pour in the coconut cream and stir, season to taste, then bring the pan to a simmer for about five minutes.
Stir in the bok choy, coriander and allow it to wilt. Turn off the heat.
With a handheld blender, blitz the soup in the pan until smooth.
Serve in deep bowls, with sliced red chillies and coriander sprigs.
