Thai Coconut Porcini Mushroom Soup

Ingredients

• 500 g porcini mushrooms
• 150 g starchy potatoes
• 2 shallots
• 1 Garlic clove
• 2 Spring Onions
• 1 red chili pepper
• 2 tbsp sesame oil
• 1 tsp freshly grated ginger
• 750 ml chicken broth
• 200 ml coconut milk
• soy sauce

Instructions

1. 1.

   Clean the porcini mushrooms and leave them whole or cut into pieces depending on size. Peel and cube the potatoes, shallots, and garlic. Wash, trim, and slice the spring onions into rings; set aside some green parts as garnish. Wash, trim, and slice the red chili pepper into rings.

2. 2.

   Sauté the shallots with the garlic briefly in hot oil. Add the porcini mushrooms and cook for 1–2 minutes. Add the spring onions, chili, ginger, and potatoes to the pot, pour in the broth, then add the coconut milk and simmer gently for about 25 minutes. Remove a few porcini pieces and chili rings as garnish, then puree the soup finely. If needed, let it reduce further or add more broth.

3. 3.

   Return the garnish with the spring onion greens to the pot, let it sit for a few minutes, season with soy sauce, and serve.