Peruvian chicken soup

Name: peruvian chicken soup
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 shallot; 1 tablespoon jalapeno pepper; 2 clove garlic; 1 pinch cumin powder (djinten); 800 milliliters chicken broth with meat; 50 gram White rice; 100 gram frozen pea; 1 bunch coriander; 2 twig coriander; 0.5 lime; 2 tablespoon coconut milk; 2 tablespoon extra virgin olive oil

Ingredients

2 tablespoon olive oil
1 shallot
1 tablespoon jalapeno pepper
2 clove garlic
1 pinch cumin powder (djinten)
800 milliliters chicken broth with meat
50 gram White rice

100 gram frozen pea
1 bunch coriander
2 twig coriander
0.5 lime
2 tablespoon coconut milk
2 tablespoon extra virgin olive oil

Directions

Heat the olive oil and fry the shallots, peppers, garlic and cumin on a low setting for about 5 minutes. Allow to cool and scoop in a blender.
Meanwhile, strain the meat from the chicken broth and bring the broth to the boil with the rice. Once the rice is done, add the peas and the chicken meat. Switch off the heat source.
Add the coriander to the mixture in the blender and finely grind. Add the lime juice and a few tablespoons of the stock and grind to a smooth, green sauce.
Stir this sauce through the hot chicken soup and pour into bowls. Pour a thin stream of coconut milk and a stream of olive oil into the Peruvian chicken soup and garnish with a tuft of coriander.