What we're aiming for: Pot of hot soup enough for 4 people as a starter or plenty for 2 as a main
125ml (4fl oz) coconut milk
2.5cm (1in) piece of lemongrass, finely chopped
2.5cm (1in) piece of ginger, finely chopped
3 Kaffir lime leaves, roughly torn into quarters (substitution: 1 lime leaf = 1 teaspoon of lime zest and ½ teaspoon of lemon zest)
1 small broccoli, cut into bitesize florets
2 tablespoons of light soy sauce
1 teaspoon sugar
700ml (1 ¼ pints) vegetable stock
4 small fresh red or green chillies, chopped into circles
2 tablespoons lemon juice
Coriander leaves, to garnish
This is a simple one, so get ready... - In a large pan (we use a nice one we can bring straight to the table), heat the coconut milk with the lemongrass, ginger, lime leaves, broccoli, soy sauce, sugar and stock and simmer until the broccoli florets are al dente. - Remove from the heat and add the chillies and lemon juice. - Ta da!
Stir once, garnish with coriander leaves and bring directly to the table to serve.