LEMONGRASS THAI SOUP

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SERVES 4

Thai cuisine is a kaleidoscopic treasure chest of medicinal herbs and spices. The plant oils of lemongrass in particular have been shown to inhibit multi-resistant strains of bacteria and yeast, making it a must-have ingredient for strong immunity.

750 ml (26 fl oz/3 cups) vegetable stock

8 cm (3¼ inch) piece of galangal, peeled and grated

2 lemongrass stalks, cut into 5 cm (2 inch) pieces

3–4 kaffir lime leaves, torn

4 spring onions (scallions), sliced

7 drops liquid stevia

270 ml (9½ fl oz) tin additive-free coconut milk

1 tablespoon apple cider vinegar

2 tablespoons wheat-free tamari

1 red capsicum (pepper), seeded and sliced

70 g (2½ oz/1 cup) mushrooms, quartered

60 ml (2 fl oz/¼ cup) lime juice

grated zest of 1 lime

freshly cracked black pepper, to taste

coriander (cilantro) leaves or micro coriander, to serve

Bring the vegetable stock, galangal, lemongrass, kaffir lime leaves, spring onion and stevia to the boil in a large saucepan over medium heat. Reduce the heat to low and simmer for 5 minutes.

Stir through the coconut milk, vinegar and tamari, then simmer for 10 minutes. Add the capsicum and mushroom and simmer for a further 5 minutes.

Remove from the heat. Take out the lemongrass and lime leaves. Add the lime juice and zest, then purée in a food processor or blender until smooth. Serve with a grind of black pepper, garnished with coriander.