In a large skillet over medium high heat, heat the oil. Cook the onion of 3 minutes, or until soft. Add the garlic and cook for 1 minute. Add the mushrooms, salt and pepper. Reduce the heat to medium, cover and cook for 5 minutes until mushrooms are softened.

Stir in the chicken stock and coconut milk. Bring to a slow boil and simmer for 3minutes. Pour the mixture into a blender and blend until smooth. Serve topped with chives (optional)