600ml vegetable stock
1 tsp Lemongrass
1 tsp Galangal
1 tsp Kaffir Lime Leaves
100g peas, fresh or frozen
6-8 baby corn, halved
10-12 button mushrooms, sliced
2 carrots, grated
2 limes, juiced
3 tbsp soy sauce
Handful of coriander
Fresh red chilli, sliced (optional)

  1. Place vegetable stock in a large pot and bring to the boil.
  2. Stir in the lemongrass, galangal and kaffir lime leaves, then simmer gently for about 10 minutes.
  3. Add the peas, baby corn, mushrooms and carrots and heat through.
  4. Add lime juice and soy sauce to season and serve.
Handy tip

Add chopped coriander and sliced red chillies to finish off the dish.

Did you know

Lemongrass is believed to relieve stress. No wonder Thailand is known as Land of Smiles