A yummy traditional Thai coconut soup, made even yummier by chicken grown God’s way.
1 quart chicken broth
Bring the stock to a boil, skimming any foam that rises to the top.
1 ½ cups coconut milk
juice of 1 lime
¼ tsp dried chili flakes
1 tsp freshly grated ginger
1-2 cups Lake View Farm chicken, cooked, pulled or cubed
Add to broth and simmer 15 minutes.
Add to taste and ladle into soup bowls.
1-2 green onions, chopped
cilantro, chopped (optional)
Sprinkle over soup as garnish.