By Fraser Reid
Try adding a couple of dashes of soy sauce and plenty of freshly ground black pepper to the finished soup.
Heat the sunflower oil in a pot over a medium-low heat. Fry the carrot, ginger, garlic and chilli for 5–10 minutes until soft and fragrant.
Add the mangetout or sugar snap peas, mushrooms and lime leaves.
Pour in 1.6 litres of boiling water, and then throw in the crumbled stock cube