Coconut Chicken Soup
whole coconut milk (1.5 cups)
dried chili flakes
freshly grated ginger
juice of 1 lemon
fish sauce or a pinch sea salt
several green onions, very finely chopped (optional)
finely chopped cilantro (optional)
Bring the stock to a boil, skim any foam that rises to the top and add coconut milk or creamed coconut, lemon juice, chili flakes and ginger. Simmer for about 15 minutes.
Season to taste with fish sauce or sea salt.
Ladle into soup bowls or mugs and garnish with onions and cilantro.