Shitake mushrooms contain B vitamins and are also one of only a few food sources of vitamin D. Coconut milk, unlike cow's milk, is lactose free; a good substitute if you have lactose intolerance.
2 packs HECK Thai bites
1 courgette cut into chunks
3 limes leaves
2 lemongrass stalks, cut in half and crushed
200g shitake mushrooms, sliced
1 red pepper cut into strips
3 Thai red chillies, finely sliced
50g fresh ginger finely chopped
1 tin light coconut milk
2 limes, juiced
1 bunch spring onions, sliced
350ml vegetable stock
Handful of chopped coriander
Handful of chopped basil
1 tbsp honey
5ml light olive oil
Preparation time – 35 minutes
Cooking time – 35 minutes
In a thick-bottomed pan add the ginger, lemon grass, sliced chilli, coconut milk and vegetable stock and bring to the boil.
Lower the heat and add the red pepper, courgette, mushrooms, lime leaves and simmer for 10 minutes.
Add the lime juice, honey and spring onion and simmer for a further 5 minutes.
Remove the lemongrass and lime leaves, add the basil and chopped coriander, then set aside ready to serve.
Place onto a grill tray and lightly brush with the olive oil then grill for 10 minutes, turning halfway through, until golden brown and cooked through.
Warm four bowls, serve equal amounts of the soup into each bowl, garnish with the Thai Bites on top and some chopped coriander.