Malaysian Chinese-style Creamy Mushroom Soup

Ingredients

In this Malaysian Chinese adaptation of Billy bi, we infuse the soup with Malaysian Chinese spices and flavors. The addition of coconut milk gives the soup a creamy and slightly sweet taste, which is a departure from the traditional French version. The garnish of crispy fried shallots and fresh cilantro adds a Malaysian Chinese twist, providing a delightful contrast of textures and flavors. We alse have the original recipe for Billy bi, so you can check it out.

• 500g (1.1 lb) mixed fresh mushrooms, such as shiitake, button, and oyster mushrooms 500g (1.1 lb) mixed fresh mushrooms, such as shiitake, button, and oyster mushrooms
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt to taste Salt to taste
• Crispy fried shallots, for garnish Crispy fried shallots, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Clean and slice the fresh mushrooms.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
3. 3.
   Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
4. 4.
   Sprinkle the ground white pepper and five-spice powder over the mushrooms and stir well.
5. 5.
   Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes.
6. 6.
   Stir in the soy sauce and season with salt to taste.
7. 7.
   Gradually add the cornstarch mixture while stirring continuously until the soup thickens to your desired consistency.
8. 8.
   Remove the pot from heat and let the soup cool slightly.
9. 9.
   Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
10. 10.
    Return the soup to the pot and reheat gently.
11. 11.
    Ladle the soup into bowls and garnish with crispy fried shallots and fresh cilantro.
12. 12.
    Serve hot and enjoy!

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly and slice them evenly for even cooking.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Cornstarch — Dissolve the cornstarch in water before adding it to the soup to prevent lumps.

Tips & Tricks

• For a spicier kick, add a small amount of chopped chili or chili flakes.
• Experiment with different types of mushrooms to add depth of flavor to the soup.
• If you prefer a thinner consistency, add more vegetable broth or coconut milk.
• Serve the soup with crusty bread or steamed rice for a more substantial meal.
• Make a larger batch of crispy fried shallots and store them in an airtight container for future use.

Serving advice

Serve the Malaysian Chinese-style Creamy Mushroom Soup as a starter or a light main course. Accompany it with a side of steamed rice or crusty bread for a satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprinkle of crispy fried shallots and a few fresh cilantro leaves. The vibrant green color of the cilantro and the golden brown shallots will add visual appeal to the creamy soup.