SERVING SUGGESTION:

To make an Asian mushroom coconut broth, heat 1 T sesame oil in a saucepan and add 1 x 50 g punnet Woolworths crushed onion and 1 punnet crushed garlic, chilli, lemongrass and ginger. Fry for a few minutes until fragrant, then add 1 x 400 ml can coconut milk. Simmer for 10 minutes, then add the zest and juice of 1 lime, 1 T soya sauce

and 1 T fish sauce. Add a handful of vermicelli rice noodles, fried mushrooms, baby corn, sugar snap peas and pak choi. Simmer until the

veggies are tender, then garnish with fresh mint and coriander.