Anti-Cold-Chickensoup (Asian Style)

STEP 1

Cut (and eventually peel) the onion, the celery,the carrots, the cauliflower, the ginger and the leek in large pieces.

Take a large pot (1.5 gallons) and shortly roast the cut and peeled vegetabes with the oil.

Add the chicken and the water.

Peel the lemongrass /garlic and smash the larger end with the back of the knife. Then add it to the soup.

Add the coriander, the parsley, salt and pepper

Cover the pot and let it cook for at least 90min.

STEP 2

Cut the carrots and the leek in little pieces, roast them with some oil in a bigger pot.

Drain the soup through a sifter (don't forget to put the pot with the carrots and the leek underneath :-D).

Remove the cooked and soft vegetabes.

Let the soup simmer while you remove the skin and the bones from the chicken. Cut the chicken in small pieces and add to soup again.

Let the soup cook (without a lit) until the carrots are soft (not too soft)

Add coconut milk, Asian fish sauce, Sambal Olek, eventually some more salt or coriander and for those who like it spicy some more chilli.

Serve with pre-cooked Asian Noodles.