Cut the eggplants and carrot into pieces. Then slice the mushrooms into half size pieces. On high heat bring the veggie broth to a boil.

Add in the coconut milk, eggplant, carrots, chilies and ginger slices. Now with a sharp knife trim the base of the lemongrass stalks.

Press the stem with the flat side of a knife to bruise and release the flavour. Cut into inch pieces and add it to the broth.

After 10 minutes, toss in the mushrooms, lime juice, and pinch of salt, and let this simmer for about 10 minutes. Once finished, stir in the cilantro and enjoy hot.