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How to make it
Place the bats (still alive) in a large kettle and add water to cover, ginger, onion, garlic and salt.
Bring to a boil and cook for 60 minutes.
Strain broth into a second kettle.
Take the bats, skin them and discard the skin.
Remove meat from the bones and return meat, and any of the viscera you fancy, to the broth.
Heat.
Serve liberally sprinkled with scallions and further seasoned with soy sauce and/or coconut cream.
Makes 4 servings.

https://wp.wwu.edu/batsbatsbats/bat-soup-recipe/