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Heat the butter in a medium heavy-bottom pan over medium heat.
Add the onion, ginger and garlic and cook until the onion becomes translucent.
Add the mushrooms and fresh turmeric and continue to cook on low heat for about 2 to 3 minutes.
Add palm sugar and stir to combine the flavours.
Transfer to a blender, process until smooth, and pour back into the pan.
Add chicken and stir until well-coated.
Add salt, coconut milk and mustard and bring to a boil on high heat.
Reduce the heat, cover and simmer until the chicken is cooked through and the soup has reached the desired consistency, about 8 to 10 minutes.
Ladle into soup bowls, garnish with mustard cress and serve with crusty bread.