Heat TK1 (oil) in a pot for a few seconds, then add TK2 (broccoli, shirmeji mushrooms, cherry tomato, Thai red chili) and sauté for 1 minute.

Add TK3 and 100 ml water. Boil for 2–3 minutes. Stir in TK4 (spring onion, coriander).

Add TK5 and TK6 (coconut milk) and bring to a boil. Serve hot.

Serve hot with garnish.