Mince the celery and the garlic. Dice the mushroom, leaving several slices to decorate your soup.
Melt the oil in a saucepan with heavy bottom, sauté the garlic and the celery over medium heat until they starts releasing aroma.
Add mushrooms, cover with a lid and braise, stirring occasionally, for about 10 minutes until mushrooms are nice and soft.
Meanwhile, parch slices of mushrooms on a dry nonstick pan on each side for several minutes, so that mushrooms look like chips.
Add ½ glass of water to the saucepan with mushroom and bring to the boil. Then cook for addiitional 7-10 minutes. Pour it to a blender jar, pour in coconut milk and mash until nice and smooth. Add salt and spices to taste.
To make it less thick, you can pour in some of the water left.