Thai lime soup with tofu, salmon and prawns

Soup: Fry garlic, ginger and chilli until they start to release their aromas. Skin and debone the salmon and dice it alongside the tofu. Halve or quarter the eggplant, depending on size, and cut into pieces, mushrooms into strips. Cut carrots into matchstick-sized sticks, sugar snap peas into thirds. Heat vegetable stock and Kaffir lime leaves in a large pot. Chop lemongrass and cook for about 15 minutes. Then add coconut milk, vegetables (except broccoli), Kikkoman Soy Sauce and fish sauce. Simmer until vegetables are soft. Add broccoli and Thai basil and cook for 5 minutes. Finally, add lime juice, fish, tofu and prawns and simmer for another 5 minutes. Season to taste with salt and pepper.

To serve: Sprinkle with some Thai basil leaves, coriander leaves and serve with lime wedges.