Coconut vegetable soup

Ingredients:
6 sliced Button or Straw Mushrooms
1 sliced Carrot
1 cup of Snow peas (frozen or fresh)
4 oz of Water chestnuts (canned, sliced)
1 cup of Bean sprouts (fresh)
2 stalks of Scallions (fresh, chopped)
1 tbsp of Ginger (fresh, chopped)
1 tbsp of Lemongrass (sliced)
Few stalks of cilantro/coriander (fresh, chopped)
400 ml of coconut milk
400 ml of water
Salt to taste
Sugar to taste
Red chilli flakes
1 cup of lime juice

Preparation:
1. Heat wok and add 1 tbsp of soyabean oil on medium heat.
2. Saute ginger, scallions. Then add mushrooms, water chestnuts and bean sprouts and saute.
3. Add salt, sugar, red chilli flakes and mix with vegetables.
4. Add coconut milk, stir and let it simmer. Add water.
5. Add carrots, snow peas, lemongrass bits.
6. Let the soup cook for 7-10 minutes on low heat. Keep stirring.
7. Add lime juice and stir.
8. Garnish with coriander leaves and serve hot with rice.