Step: 1/9

Peel and finely dice the onions and garlic. Wash the peppers, halve, deseed and finely dice.

Step: 2/9

Wash the okra pods.

Step: 3/9

Peel the potatoes and cut into quarters. Wash and drain the spinach, then finely chop.

Step: 4/9

Heat the oil in a saucepan and cook the onions and garlic over a medium heat until softened. Add the peppers, okra pods and potatoes and cook briefly.

Step: 5/9

Wash the thyme and shake dry. Add the stock, coconut milk and thyme to the pan and bring to the boil. Let the soup simmer for 25 minutes over a low heat.

Step: 6/9

Meanwhile, cut the crayfish tails at the bottom with kitchen scissors, break the shell with your hands and remove the meat.

Step: 7/9

Cut the crayfish meat into pieces.

Step: 8/9

Wash the spring onions and slice diagonally into fine rings. Wash and halve the chillies, then deseed and finely chop.

Step: 9/9

Add the spring onions, crayfish and spinach to the soup and bring to the boil. Simmer for another 10 minutes and season with salt, pepper and the juice of half a lime.