This savoury wild mushroom soup is a great starter served with a crisp panko crusted poached egg.


  • 1 shallot, finely sliced

  • 100g mixed wild mushrooms

  • 1 red chilli, chopped

  • 1 garlic clove, chopped

  • Fresh ginger, chopped

  • 1 lemongrass, chopped

  • Juice of 1 lime

  • 2 tbsp sunflower oil

  • 2 spring onions, chopped

  • 1 gem lettuce, finely sliced

  • 1 tbsp soy sauce

  • 30g mange tout, finely sliced

  • 500ml chicken stock

  • For the poached egg

  • 1 egg

  • 1 egg, whisked

  • 20g plain flour

  • 20g panko


  • 1.

    Pour the oil in a pan and sweat the shallots, garlic, chilli, ginger and lemongrass for 5 minutes.

  • 2.

    In a separate pan, fry the mushrooms until golden, season and add to the shallots. Pour in the chicken stock and soy sauce and cook for 10 minutes. Add the rest of the ingredients and cook for 2 minutes, then squeeze in the lime juice.

  • For the egg:

  • 1.

    Poach the egg and place in iced water, drain and dry. Coat the egg in flour, whisked egg and panko, then in whisked egg and panko again.

  • 2.

    Deep fry for 2 minutes at 180ÂșC or until golden.

  • 3.

    Serve the soup in a bowl with the egg on top.

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