Ingredients:

• 3 cloves of garlic
• 5cm piece of ginger
• 200 g mixed Asian greens, such as baby pak choi, choy sum, Chinese cabbage
• 2 spring onions
• 1 fresh red chilli
• 5 sprigs of fresh Thai basil
• 1 stick of lemongrass
• 2 star anise
• 800 ml clear organic vegetable stock
• 1 teaspoon fish sauce, (optional)
• 1 teaspooon soy sauce
• 1 small punnet shiso cress
• 1 lime

Method:

• Peel and crush the garlic, then peel and roughly chop the ginger. Trim the greens, finely shredding the cabbage, if using.
• Trim and finely slice the spring onions and chilli. Pick the herbs.
• Bash the lemongrass on a chopping board with a rolling pin until it breaks open, then add to a large saucepan along with the garlic, ginger and star anise.
• Place the pan over a high heat, then pour in the vegetable stock. Bring it just to the boil, then turn down very low and gently simmer for 30 minutes.
• A couple of minutes before it’s cooked, throw in your Asian veggies and gently cook until they are wilted but still crunchy.
• Serve the broth in deep bowls seasoned with fish sauce (if using) and soy sauce, sprinkle with the herbs, cress, spring onion and chilli, then serve with wedges of lime.