Thai Spicy Vegetable Soup

(Serves 4-6) To accompany: Madeleine Angevine


  1. Thinly slice all vegetables.
  2. Gently fry shallots, ginger, garlic and chilli in oil.
  3. Add water and stock, heat to boiling point and simmer for 5 minutes.
  4. Add carrot, leek, spring onions, green pepper and lemon grass, simmer for 10 minutes.
  5. Add broccoli, red and yellow peppers and juice of half of lemon. Cook for a further 5 minutes.
  6. Add coconut, cook gently for a further 5 minutes.