Ingredients

3 cups gluten free vegetable stock

2 lemon grass stalks halved and bruised

2 garlic clove finely sliced handfull of cilantro stalks finely chopped and leaves torn

2 kaffir lime trees

2 red chillies seeded and halved

2 inch fresh ginger peeled and halved

3/4 sliced green peas topped and tailed then sliced

7 oz can water chestnuts drained and sliced

7oz Firm tufu , cubed

4 scalliouns sliced

1 cup basmati rice

Method

Pour the stock into a large saucepan, stir in the lemon grass vginger, cilantrostalks , lime leaves , chillies and ginger and simmer for 10 minutes .

Remove the pieces of ginger and lemon grass .

Add the beans , water chestnuts , tufu and coconut cream and simmer until the beans are just tender . Meanwhile cook the basmati rice in a saucepan of boiling water according to the packet instructions .

Sprinkle the remaining cilantro leaves over the soup ladle into bowls and garish with the remaining rice , for each person .

For thai chicken noodle soup make the soup as above , replacing the tutu with 10 oz cooked and bell pepper . omit the rice and replace with 1 oz cooked rice noodles

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