Exotic garlic and onion soup with mushrooms "Legian"

Ingredients for 2 servings:

• 200 g vegetable onion(s), brown
• 8 m.-sized garlic cloves, fresh
• 1 Pepper, red, long, mild
• 2 small chili peppers, green
• 150 g mushrooms, small, fresh or from the can
• 3 tbsp extra virgin olive oil
• 500 g coconut water
• 12 g chicken broth, granulated
• 80 g coconut milk, creamy, 24% fat
• 1 small pak choi, fresh
• 2 pinches of black pepper from the mill
• 2 pinches of nutmeg powder
• 2 tbsp rice wine (Arak Masak)
• 1 lemon(s), fresh
• 2 slices of toast, white bread or baguette
• 6 slices of Emmental cheese
• e.g. pepperoni threads
• 2 pinches of black pepper from the mill
• n. B. flowers and leaves, 1 mushroom head, halved

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

An exotically spicy, coconut-flavored soup topped with cheese. Recipe from Bali, Indonesia.

Trim both ends of the onion, peel, halve lengthwise, and cut into approximately 5 mm thick slices. Fan the slices into rings. Trim both ends of the garlic cloves, peel, and slice crosswise into thin slices. Remove the stems from the bell peppers, wash them, slice them lengthwise, open them up, remove the seeds, and cut them crosswise into thin strands. Wash the small green chilies and slice them crosswise into thin slices. Leave the seeds on and discard the stems. Clean the fresh mushrooms, cut off the stems at the cap, and halve them crosswise. Quarter the caps. Rinse the canned mushrooms and chop them up in the same way. Toast the bread until light brown. Trim the bottom of the bok choy and separate the leaves. Wash the leaves, cut off the leaf stalks, quarter them, and set aside separately. Chop the leaves finely. For the fresh lemon juice, wash both lemons thoroughly. Since the middle part contains bitter substances that are released when squeezing with a regular citrus juicer, it is better to proceed as follows: Cut off a piece lengthwise, approximately 6 mm to the right and left of the base of the stem. Remove the seeds from the sections and squeeze the juices by hand. Discard the empty sections and the middle parts. Heat the olive oil in a medium-sized pan, add the onions and garlic, and fry until some of the onion pieces begin to brown. Add the mushrooms and bok choy leaf stalks and braise for 1 minute. Deglaze with the coconut water. Add the remaining ingredients for the broth and simmer for 30 minutes. Add the bok choy leaves, rice wine, and lime juice and stir in. Season the broth with salt and pepper. Divide the broth between 2 ovenproof serving dishes and place the toast with 3 slices of cheese on top. Bake in the oven at 200°C with top heat until the cheese has melted, garnish and serve hot.