Cap the vegetable onion at both ends, peel, halve lengthways and cut into approx. 5 mm thick slices. Fan the slices into rings. Cap the cloves of garlic at both ends, peel and slice across into thin slices. Stalk the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads.

Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Clean the fresh mushrooms, cut off the stem on the hat and cut in half crosswise, quarter the hats. Rinse off canned goods and chop them up as well. Toast the toast until light brown. Cut off the pak choi at the bottom and separate the leaves. Wash the leaves, separate the petioles, quarter them and keep them ready separately. Chop the leaves into small pieces.

For the fresh lime juice, wash the two limes thoroughly. Since the middle part contains bitter substances, which are squeezed freely when squeezing with a normal citrus press, it is better to proceed as follows: Cut off a piece lengthways about 6 mm to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and center pieces.

Heat the olive oil in a medium-sized pan, add the onions and garlic and toast until some of the onion pieces begin to turn brown. Add the mushrooms and Pak Choi leaf stalks and simmer for 1 minute. Deglaze with the coconut water.

Add the remaining ingredients for the broth and simmer for 30 minutes. Add the Pak Choi leaves, rice wine and lime juice and stir in. Season the broth with salt and pepper.

Divide the broth between 2 fireproof serving dishes and place the toast with 3 slices of cheese on each. Bake in the oven at 200 top heat until the cheese has melted, garnish and serve hot.