Coconut Lime Soup with Sugar Snap Peas and Peas

Remove sugar snap peas and cut in half diagonally. Separate the peas. Peel and finely dice the shallots. Clean the chili pepper, finely dice the flesh. Finely grate the zest from the lime and squeeze 2 tbsp juice (based on 6-8 servings). Remove peel from apple, quarter, core, cut diagonally into narrow slices and mix with lime juice. Stir in coconut extract until smooth.

Sauté peas, shallots, snow peas and chili cubes in sesame oil. Pour in the wine and cook on low for 3 minutes. Add coconut extract and whipping cream. Season with salt and cayenne and make quietly for 5 min. Cut lemon leaves into tender strips and add to soup with apple slices and lime zest. Let the soup bubble up and bring to the table on the spot.

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