Instructions

1. Remove the tough, outer layer of the lemongrass, then flatten it slightly with a tenderiser.
2. Thinly slice the spring onion and chilli, finely chop the garlic and ginger.
3. Heat the stock in a large pan over a medium heat. Add the spring onions, chilli, ginger, garlic, lemongrass stalk and the lime zest. Bring to the boil, then turn down the heat and gently simmer for 10 minutes.
4. Meanwhile thinly slice the cabbage and shiitake. If you want to serve the soup with noodles, cook them in another pan according to the packet instructions.
5. Add the cabbage and the mushrooms to the soup and cook for a further 5 minutes.
6. Turn off the heat and stir through the lime juice, soy sauce and chopped coriander.
7. Serve immediately.