1. Preheat oven to 200°C
2. Place onion and chillies into the oven and roast until blackened and the onions are tender. Remove, allow to cool then peel the onion. Add both to a blender along with the paprika & oil and blitz to form a paste.
3. Fry the paste in a hot saucepan for 2-3 minutes until fragrant. Add the lime juice, coconut milk, water and soy. Let simmer for 5-10 minutes then set aside.
4. Assemble with a pile of rice/quinoa at 12 o’clock, and work clockwise with piles of your prepared ingredients (except the chillies) all the way round.
5. Return the broth to the boil, then pour over the bowl. Garnish with more sliced red chillies for more heat.