A remarkably simple, yet rewarding dish. You could use Thai green curry paste if you can’t lay your hands on some of the spices.

• 200g fresh Oyster Mushrooms
• 2-3 fresh chillies cut and smashed (use less if preferred)
• 3 kaffir lime leaves
• 2 stalks lemongrass cut into 5cms bits and smashed
• 2 cups water or vegetable stock
• 1 cup of coconut milk
• 200g spinach or spring greens
• 3 tablespoons lime juice
• 3 tablespoons light soy sauce
• a handful of fresh coriander

1. Cut the mushrooms into smallish chunks.
2. Bring the water/stock to the boil and add the lime leaves and crushed lemongrass.
3. Simmer for 5 minutes, then add the chillies, coconut milk, the mushrooms and the greens.
4. Simmer for another 5 minutes until the mushrooms are soft, turn off the heat and add the lime juice, soy sauce and coriander.
5. Serve the fragrant steaming broth into deep bowls and enjoy.

If you like your soup a bit thicker of more filling you could also add noodles toward the last 5 minutes of cooking.