Hot and sour mushroom soup
160g pack sugar snaps
250g pack of exotic mushrooms
250g/9oz button mushrooms, large ones sliced
juice of ½ lime
handful fresh beansprouts
handful fresh coriander leaves
handful fresh basil
1 red chilli, deseeded and sliced
1tbsp sunflower oil
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 sticks celery, chopped
3 cloves garlic, peeled and halved
5cm/2in piece fresh ginger, peeled and chopped
1 lemon grass stalk, chopped
1-2 red chillies, deseeded and chopped
2 star anise
1 cinnamon bark
1tbsp dark soy sauce
First, make broth; heat oil in a large pan. Add onions, carrots, celery, garlic and ginger. Cook for 2-3 mins until soft, then pour in 2l/31/2pt water and season.
Add lemon grass, chilli, star anise, cinnamon bark and soy sauce. Bring to the boil then reduce and simmer for about 45 mins. Turn heat off and leave flavours to mingle.
Add sugar snaps to pan of boiling salted water and cook for about 2-3 mins. Then drain and refresh in cold water. Put to one side.
Strain broth and pour into a clean pan. Simmer, then add mushrooms and a squeeze of lime. Cook for 5-8 mins, then add sugar snaps and cook for 1 min. To serve, ladle broth over a few beansprouts in bowls. Top with coriander, basil and chilli.