Thai coconut and lime soup
	Serves 6 + glutenfree + vegan I hope you are able to find the ingredients for this tasty and aromatic soup. Fresh lime leaves are the best but they are also available dried. To make the recipe even easier use a supermarket brand red Thai curry paste.		roast tomato and basil broccoli and stilton carrot and sweet potato curried pumpkin roast red pepper thai coconut and lime aubergine and cumin leek and herb spinach and mushroom

	Thai curry paste 1 bunch lemon grass 125g red chillies 6 small shallots 3 cloves garlic zest of 2 limes 2cm peeled galangal ½ glass vegetable oil 1 Tsp salt. ½ glass vegetable oil 1 small onion 1 carrot 1 stick celery 3 Dsp thai curry paste 1 litre veg stock 500ml tomato passata 1 block creamed coconut 8 lime leaves juice of 1 lemon salt and a little sugar	Make the Thai curry paste by whizzing up all of the ingredients in a food processor until they are as fine as possible. You may have to chop them with a knife to a smaller size first though. This paste will keep in the fridge for several days and can also be frozen. To make the soup fry the carrot, celery and onion in the vegetable oil until starting to brown and then add the curry paste. Cook out for 1 or 2 minutes and then add the stock and tomato sauce and simmer for a while to extract the flavours. Add the coconut and lime leaves and simmer for a further 20 minutes. Season with the salt, sugar and lemon juice. Vary the quantity of curry paste to however hot you like it.
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