Healthy Asian-style Broth
ready in 20 min.
Place the lime leaves and vegetable broth in a saucepan and bring to a boil.
Wash, clean and slice the spring onions diagonally into rings. Reserve some of the greens for garnishing.
Brush the mushrooms clean and slice.
Defrost the peas.
Remove the Thai basil leaves from the stems and coarsely chop.
Put all the vegetables in the broth and cook over low heat until just done (approximately 8 minutes).
To finish: add the basil leaves to the soup and season to taste with the lime juice, chili flakes and the soy sauce. Garnish with the reserved spring onion greens and serve.