Begin by preparing your paste. In a blender or food processor, combine the lime zest, ground coriander, ground ginger, minced fresh ginger, minced galangal, soy sauce, green chilli, lemongrass, and chopped spring onions. Blend until a coarse paste forms.

Heat the olive oil in a large saucepan over medium heat. Add the paste and cook for 2–3 minutes, stirring frequently, until the mixture is fragrant and slightly darkened in colour.

Stir in the red lentils, coconut milk, carrot slices, capsicum, and baby corn. Add the salt-reduced soy sauce and coconut sugar, and mix to combine thoroughly.

Add the chopped fresh coriander, Thai basil, and additional spring onion. Stir briefly to incorporate the herbs.

Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce heat and let it simmer uncovered for 15–20 minutes, or until the lentils are tender and the vegetables are cooked through, stirring occasionally.

Taste and adjust seasoning as needed. Serve hot, garnished with extra spring onion, and a wedge of lime on a bed of steamed jasmine or brown rice.