Chicken soup with coconut

Pepper, halve, remove seeds and cut pepper into strips. Pick coriander leaves from twigs and keep both. Peel onion and garlic and cut into pieces. Lime squeezing. Mix up half of pepper with onion, garlic and coriander stalks in a food processor, or chop and put into mortar.

Heat oil in pan. Add ground mixture and laos and bake for about 3 minutes on low heat. Then add 1 dl coconut milk and cook for about 1 minute with stirring. Put chicken in pan and heat for approx. Add leftover coconut milk, fish sauce and lime juice. Bring to the boil with 4 dl of water and simmer for approx. 2 minutes. Season with fish sauce. Fold in the leaves of coriander and the remaining pepper strips.