Fry curry paste in a saucepan, in a tablespoon of the coconut cream, until fragrant. Add the rest of the coconut cream, water, broccoli and zucchini and simmer gently until the veg is just tender but still vibrant green. Stir through spinach and coriander and blend soup with a bar mix or in a blender until smooth. Season with salt and lime to taste.

Serve with a garnish of fresh herbs, spring onion, sprouts and fried chilli and shallots. You can make your own fried shallots and chilli by shallow frying in coconut oil until crisp and golden. Drain on paper towel.