Thai Asparagus, Spinach And Mung Bean Soup

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Great British Chefs
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300 g fresh spinach leaves

200 ml coconut milk

200 g asparagus

100 g mung beans

1 stalk of lemongrass

3 cloves of garlic, peeled

2 kaffir lime leaves

Juice of 1 lime

A good handful of basil leaves (Thai sweet basil preferably)

2-3 green chillies

2-3 shallots, peeled and chopped

5 cm piece of galangal

5 cm piece of ginger

400 ml vegetable stock

Salt if needed

1 tsp. ground cumin

1 tsp. ground coriander

2 tbsp. cooking oil

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