Simon Rimmer served up a tasty Tom Yum soup with galangal and lemongrass on Sunday Brunch.

The ingredients are: 1 stalk lemongrass, 6cm piece galangal, 3 lime leaves, 1 tbsp Thai chilli paste, 3 red chillies, 30ml fish sauce, juice 2 limes, 1 banana shallot, 2 tsp sugar, coriander stalks, 1ltr clear chicken stock, juice of 3 limes, 1 tin coconut milk, About 24 king prawns, 6 mangetout – sliced and 6 finely sliced button mushrooms.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.