Tom yum soup

Remove the outer layers of the lemongrass, bash the stalks with the knife handle and cut them in half.

Slice the green and red bell peppers and the red onion into bite-sized pieces.

Halve about a cup of grape tomatoes.

Roughly chop the galangal and the chili, and tear about six kaffir lime leaves.

Heat the coconut oil in a large stock pot over medium heat and saute the curry paste four to five minutes.

Stir in the coconut milk, then the water, lemongrass, galangal, lime leaves and chili; cover and bring to a boil.

Simmer on medium low 10 to 15 minutes, then leave the solid aromatics in or take them out.

Add the bell peppers, red onion, grape tomatoes, baby corn, shimeji mushrooms and soy sauce.

Add the maple butter, tamarind paste and the juice of two limes.

Turn the heat to medium high, stir, and serve as soon as it boils, with green onions and freshly chopped cilantro.