Heat the coconut oil in a large casserole and then sweat the leek and garlic over medium-low heat until they start to soften.
Add the broccoli, lemongrass, coriander stalks, ginger, chopped chilli, kaffir lime leaves and good pinch of salt. Cook for a further 5 minutes, stirring everything together.
Add the stock, peas, edamame beans and bring to the boil. Lower heat to a simmer and cook, uncovered, for 20 minutes. Stir in the coconut cream and lime juice and cook a further 5 minutes..
Remove the lime leaves and liquidise the soup in a blender until you have your preferred consistency. Check the seasoning.
Serve with a pinch of dried chilli flakes, a little coconut cream swirled over the soup (optional), a few coriander leaves to garnish and extra lime wedges on the side.