Instructions

1. Finely chop the shallots, garlic, chilli, lemongrass and coriander stalks.
2. Heat a spoonful of groundnut (or coconut) oil in pan and gently cook the chopped vegetables until soft.
3. Meanwhile roughly chop the carrots and broccoli (including the stalk). Add these to the pan and gently sauté for 5 minutes.
4. Pour in the stock and coconut milk, add the kaffir lime leaves, then bring to the boil. Gently simmer, under cover, for 20 -25 minutes until the vegetables are tender. Using a stick-blender, process the soup until you get a thick, velvety texture.
5. Serve with a few spring onion slices and a squeeze of lime juice.