Spicy Thai Chicken Soup

1 Rotisserie Chicken (pull and shred enough meat for 2 servings)

2 Cloves garlic

¼ Large onion

1 Lime

Chicken stock

1 small Can unsweetened coconut milk

Chili Paste / Chili Flake

Green onion

Cilantro

Fine dice garlic cloves, juice ½ a lime, and cut onion into 2-3 large piece

Add vegetables to a medium –large with 1 quart of chicken stock, allow to simmer for 10 minutes

In the same pot now add coconut milk, 1 tablespoon of chili paste (season to taste)

Add shredded chicken to the soup

Allow to simmer for another 10-15 minutes

Remove onion and lime with ladle / spoon

Serve in soup bowl with chopped green onion, cilantro, and squeeze of lime