Something hot creamy and a bit spicy on a cold rainy November day. The recipe is fairly easy to prepare. I wanted something filling in the soup so I added some cooked Somen noodles. But you can prepare the soup as it is and serve it as a starter to a folling entree.
Use fresh chilis if you like, but the soup is made with some dried stuff.
recipe:
2 shallots
1 spring onion
3 cloves of garlic
1 lime
1/2 bunch of fresh coriander
2 tbsp rapeseed oil
500 ml chicken stock
500 ml milk
250 g peanutbutter creamy or chunky
salt and pepper
2 tsp Piment d´Espelette or other kind of dried chili
120 g Somen noodles
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