Heat olive oil in a large pot and fry the spring onions, chilli, ginger and garlic until fragrant.
Add the Fry’s Meat Free Mind and fry for a further 5 minutes.
Add the stock and lemon grass stalk, and allow to simmer for 15 minutes.
Add sugar and lime juice, season well with salt and pepper. Allow to simmer for a further 10 minutes.
To serve, scoop the mixture into each lettuce ‘cup’ and garnish with lime wedges, thinly sliced spring onion and sliced red chilli.