1/2 medium onion, chopped fine
2 cloves garlic
1 quart Chicken Stock
1 1/2 cups whole coconut milk or 7 ounces creamed coconut
1/4 teaspoon dried chile flakes (leave out if you need recipe to be nightshade free)
1 teaspoon freshly grated ginger
juice of 1 lemon
sea salt or fish sauce
2 teaspoons raw honey
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)
Chopped (cooked) Native chicken
Saute 1/2 an onion and 2 cloves garlic in 1 T butter first. Bring the stock to a boil, skim any foam that rises to the top and add coconut milk or creamed coconut, lemon (or lime) juice, chile flakes and ginger. Simmer for about 15 minutes. Season to taste with salt or fish sauce. Ladle into soup bowls or mugs and garnish with onions and cilantro.
Add chopped cooked Native Chicken.
Original recipe from: http://thenourishingcook.com/2010/09/coconut-chicken-soup/