First make the broth…
- A few celery stalks
- A few asparagus stalks
- Sliced ginger
- A couple garlic cloves
- One red chilli sliced in half
- One stick of lemongrass
- 2 bay leaves
- Half a white onion
- 2 chicken breasts (on the bone if possible)
Saute the onion, celery, asparagus and garlic for a couple minutes in some olive oil in a large pot. Add the chicken and saute for one more minute. Add the remaining ingredients, and cover with water (you can add a chicken stock cube if you want). Bring to a boil, lower the heat, cover, and allow to gently simmer for at least 2 hours.
While the broth is simmering, fry up some additional veggies for the soup (mushrooms, spring onion etc.) in a frying pan until slightly burnt, then set aside.
After you’ve simmered the soup for at least 2 hours, remove the celery, onions, bay leaf, lemongrass, garlic, ginger and chilli and disgard. Remove the chicken breasts, tear into strips and chunks and and set aside (refrigerate until just before you’re ready to serve the soup)
Add 1/4 to 1/3 basmati or wild rice to broth and simmer for another 30 mins or so.
When you’re ready to serve, add the chicken and bring to a boil, add fried veggies and stir in.
Serve piping hot