Ingredients for soup

2 shallots, finely chopped
2 garlic cloves, finely chopped
1-2 tbsps oil for cooking
1 green chili, minced (or more, to taste!)
200ml chicken stock
2.5 cups coconut milk
15 Thai basil leaves
1 lime, juice and zest required

Method to create soup 

Heat the oil in a saucepan over low heat, and gently cook the shallots and garlic, ensuring not to brown them.
Add the chili, chicken stock and cocnut milk, and simmer for 10 minutes.
Add the basil leaves, and simmer for another 5 minutes.
Add the lime juice and zest, and simmer for another few minutes.
Serve hot, or allow to cool and chill in the fridge.

Notes:

Serves 4

Try serving in a cocnut shell, or in a bowl garnished with edible flowers!

Provided by Chef Sonia