Serve with a pinch of dried chilli flakes, a little coconut cream swirled over the soup (optional), a few coriander leaves to garnish and
extra lime wedges on the side.
Serve with a dollop of yogurt, sliced scallions, and
extra lime wedges, if desired.
Slice up
the extra lime wedge for serving.
Top with the crispy tortilla strips and serve with the green sauce and
extra lime wedges.