8 cm (3 inch) length of trimmed lemon grass stalk, finely chopped
1 teaspoon ground turmeric
400 ml (14 fl oz) can coconut milk
200 ml (7 fl oz) hot vegetable stock
400 g (13 oz) baby pak choi, halved or quartered
200 g (7 oz) mangetout
400 g (14 oz) firm tofu, cubed
1 tablespoon dark soy sauce
1 tablespoon lime juice
6 spring onions, thinly sliced
salt and pepper
small handful of Thai basil leaves
sliced red chillies
Put the oil, ginger, garlic, shallots, chopped red chillies, lemon grass, turmeric and half the coconut milk in a food processor or blender and blend until fairly smooth.
Heat a large nonstick wok or frying pan until hot, add the coconut milk mixture and stir-fry over a high heat for 3–4 minutes. Add the remaining coconut milk and the stock and bring to the boil, then reduce the heat to low and simmer gently, uncovered, for 6–8 minutes.
Add the pak choi, mangetout and tofu and simmer for a further 6–7 minutes. Stir in the soy sauce and lime juice, then season to taste and simmer for another 1–2 minutes.
Remove from the heat and stir in the spring onions. Ladle into warm bowls and serve scattered with Thai basil leaves and sliced red chillies.