Coriander and vegetable soup

1. Place the stock, onion, ginger, coriander seeds and roots, star anise, cinnamon and chilli in a large heavy-based stockpot and bring to the boil. Reduce the heat and simmer for 30 minutes. Remove the spices and discard. Add the carrot, beans and fish sauce and season with black pepper. Cover and simmer for 6–7 minutes until the vegetables are tender.
2. Ladle the soup into bowls and top with the bean sprouts, herbs and chilli. Squeeze over some lime juice and serve the sauces to the side.
3. Serve with bean sprouts, coriander and Vietnamese mint leaves, finely sliced long red chilli, lime halves, hoisin sauce and Chinese chilli sauce. 

TIP: Add 400g sliced roast beef for 1 protein unit.