SERVES 4

Ingredients

• 5cm piece of fresh ginger
• 2 lemongrass stalks
• 4 echalion shallots
• 500g mixed exotic mushrooms
• 1 red pepper
• 350g cherry tomatoes
• 5 bird’s-eye chillies
• 100g green beans
• 2 x 400ml tins full-fat coconut milk
• 7 kaffir lime leaves
• 200ml water
• 3 tbsp soy sauce
• 1 tsp coconut sugar
• 20g fresh coriander
• 2 spring onions
• 2 limes

1. Prep your veg and aromatics. Peel the ginger, then thinly slice. Peel the hard outer bark of the lemongrass, roughly chop the tender stalk into three pieces and bash with the heel of a knife. Peel and thinly slice the shallots. If they’re big, roughly chop the mushrooms into bite-sized pieces

2. Halve the pepper, remove the stems and seeds and cut the flesh into 2.5cm chunks. Halve the cherry tomatoes, rip the stems from the chillies or, if you prefer a spicy soup, keep the stems and spilt the chilli down the middle to expose the seeds. Cut the ends off the green beans and cut in half

3. Put the saucepan over a medium heat and pour in half the coconut milk. Bring to a simmer, add the ginger, lemongrass, shallots and lime leaves and stir gently for 3-4 minutes

4. Pour in the remaining coconut milk and water and simmer for one minute. Add the mushrooms and chillies and stir for three-four minutes. Add the green beans to the pan and stir for one minute

5. Add the red pepper, cherry tomatoes, soy sauce and coconut sugar and stir gently. Reduce the heat and simmer for seven-eight minutes. Take the pan off the heat. To finish the soup, rip the leaves from the coriander and chop roughly.

6. Halve and shred the spring onions. Cut the limes in half and squeeze the juice into the soup. Stir in two-thirds of the chopped coriander leaves, reserving the rest and simmer for one minute

7. Taste and add more soy for saltiness or lime juice for sourness. Serve, garnished with the remainder of the coriander leaves and spring onions