• Thinly slice carrot into half-moons. Trim green beans and slice into thirds. Roughly chop tomato. Finely chop garlic. • Remove centre veins from makrut lime leaves, then very finely chop. TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans until tender, 4-5 minutes. • Add makrut lime leaves, garlic, Southeast Asian spice blend and tomato and cook until fragrant, 1 minute. • Stir in coconut milk, peanut butter, the soy sauce, the vinegar, the brown sugar and the water (for the soup). Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 3-4 minutes.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans, stirring, until tender, 4-5 minutes. • Add makrut lime leaves, garlic, Southeast Asian spice blend and tomato and cook until fragrant, 1 minute. • Stir in coconut milk, peanut butter, the soy sauce, the rice wine vinegar, the brown sugar and the water (for the soup). Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 3-4 minutes.

• Divide creamy Asian-style soup between bowls. Serve with gyozas on the side. • Tear over coriander leaves to serve. Enjoy!