Ingredients.

3 cups thin vegetable stock
2 cups coconut milk
2 cups - mixed vegetables,brocolli,mushrooms, babycorn,chinese cabagge, spring onions etc.
1/2 cup bean curd (tofu) cut int o small cubes
1 tbsp each - sesame oil, soy sauce, and lemon juice.
1tsp - sugar
1” stick -lemon grass chopped into rings.
1 tbsp - reg or green thai curry paste.
3-4 pieces each kaffir lime leaves,basil leaves and red chillies.
Salt to taste.
To garnish - finely chopped corriander leaves and fried shallots.

Method.
Cut cabbage into 2” square pieces,brocolli into florets,baby corn and spring onions into 1” pieces and mushrooms into cubes. Place coconut milk over low heat,stirring constantly,bring to a boil.Add lemon grass,kaffir lime and basil leaves. Add prepared vegetables to this broth along with bean curd,vegetable stock,soy sauce, red chillies,
Sugar and salt..

Bring to a boil. In a small pan heat oil,fry thai curry paste briefly and add this to the boiling soup. Add lemon juice just before removing from fire. Garnish with corriander, shallots and serve.

Serves 6