The fragrant broth gives a great lift to this tasty chicken soup.
1 four pound chicken
handful coriander roots with stems (or just stems)
4 slices of ginger
1 lemongrass stalk – bottom end, chopped
1 small onion (whole with skin)
2 kaffir lime leaves (available in Asian grocery stores)
water to cover (about 8 cups)
1 large onion, finely chopped
2 celery stalks apple, chopped
4 cups carrots, grated
2 stalks of celery, finely chopped
4 cups squash, diced (suggest butternut)
chicken meat from broth
1 can coconut milk
1 cup rice (suggest jasmine rice)
salt and pepper to taste
4 tablespoons fresh cilantro, finely chopped
Over medium high heat, place the all the ingredients for the broth in a large pot. Bring to boil then simmer, covered for about 3 hours. Skim off any fat and foam and discard. Remove the chicken and place in a bowl to cool. Strain broth and return to the pot. Discard solids.
Remove bones and skin from the chicken and shred the meat. Set aside. Place all the vegetables in the broth and simmer for 30 minutes. Add in the chicken, coconut milk, rice, slat and pepper. Cook for another 30 minutes. Taste and adjust seasonings. Add in the fresh cilantro.