Thai Green Vegetable Soup

Heat oil in a pan and saute the Thai green curry paste on a low flame for a few seconds. Add all the chopped vegetables, lime leaves, lemon grass, galangal, green peas, fresh chilli, stock, salt and pepper powder.

Pressure cook for 1 whistle. When cool, discard the galangal, lemongrass and lime leaves.

Just before serving, add the coconut milk and heat through and serve in individual soup bowls, garnished with chopped coriander leaves, lime leaves and fresh chilies.