Quarter the mushrooms, halve the pea pods and cut the peeled carrot into thin slices. (sideways)
Simmer the shallots, garlic and ginger in a hot saucepan with oil until colorless, add soup stock and coconut milk.
Serve on the plate with cilantro, peanuts and a quarter of lime.
Tip: You can make the soup with chicken or shrimp into a real protein bowl, or just eat it with vegetables and tofu as a vegan dish.