Serves 4
You will need:
• 600ml vegetable stock
• 1 tsp Thai Taste Lemongrass
• 1 tsp Thai Taste Galangal
• 1 tsp Thai Taste 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 Tip:
Add chopped coriander and sliced red chillies to finish off the dish.
Instructions
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.
