Chicken Gyoza Soup
Grate a knob of ginger and 1 red chilli. Add to a pan with a splash of oil. Add your tbsp of lemongrass. Fry for 30 seconds on a medium heat.
Pour in coconut milk, fish sauce, the juice of a lime and 400ml of chicken stock. Mix everything together. Bring to the boil. If the coconut milk is split, just whisk it until smooth.
Add your sugar snap peas and your chicken gyozas. Mix everything in.