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 two cloves of your 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 mins until they’ve softened.

Crumble your whole remaining mushrooms into the pan with your hands and turn up the heat. Fry for 10 mins until they have released all of their liquid and started to caramelise.

Add your garlic, ginger and lemongrass, then cook out for 2 mins. 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 mins.

Pour your mixture into a blender. Blend until totally smooth, then pour back into your pan on the hob. Loosen with water if it needs, then season to taste with salt and pepper.

Whilst your soup cooks, cook your toppings. Heat some oil in a frying pan and add your sliced mushrooms with a pinch of salt. Fry for 5 mins over a high heat until they are caramelised and crispy. Drain on kitchen paper.

Finely slice your remaining clove of garlic.

Heat a good glug of oil to the same pan and chuck in your spring onion greens, chilli flakes and garlic. Fry for 2 mins until crispy and sizzly.

Ladle your soup into bowls and top with your mushrooms and a spoonful of your flavoured oil. Serve up and enjoy.