1. Heat the coconut oil in a large saucepan, then add the chopped garlic, finely chopped chilli, ginger for a couple of minutes to release the flavour. Add the finely sliced broccoli stalk with the coriander and stir through, cook for 5 minutes. Add the florets and stir through. Pour in the can of coconut milk, then fill the can with warm water and add this to the pan. Cover and bring to the boil, then simmer for 10 minutes or until the broccoli stalks are tender. 

2. Remove the soup from the heat and either use a stick blender or food processor to blend it to a smooth consistency. Pour into warm bowls and garnish with coriander leaves and sliced red chilli and add a lime alongside for squeeezing.