Sour and Spicy Coconut Soup

Heat the sesame oil in a large pan and add the red onion, garlic, half of the chili, cumin and coriander. Saute for 5 minutes, stirring continuously so it doesn‘t stick. Add the plantains, broth, tamarind paste and coconut milk and bring to a boil. Turn the heat to a gentle simmer and cook until the plantains am soft, then remove from the heat. Add the salt and purée the soup. Return to the heat and add the rest of the chili. Stir in the coriander and mint just before serving.