Spicy Vegetable Soup with Mung Bean Sprouts

Ingredients

• 800 ml vegetable broth
• 2 kaffir lime leaves
• 8 spring onions
• 100 g mushrooms
• 400 g Peas (frozen)
• 1 handful mung bean sprouts
• 2 stems Thai basil
• lime juice
• chili flakes
• light soy sauce

Instructions

1. 1.

   Bring the broth to a boil with the kaffir lime leaves. Wash, trim and slice the spring onions diagonally into rings; set aside some green for garnish. Clean the mushrooms and slice them. Thaw the peas. Remove the Thai basil leaves from stems and roughly chop them.

2. 2.

   Add all the vegetables to the soup and simmer gently for about 8 minutes until cooked through. Finally add the basil, season with lime juice, chili flakes, and soy sauce. Serve garnished with spring onion greens.