18 December 2012,01:24 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Slice half the onion and garlic lengthwise. Grind the remaining onion, garlic and the ginger to paste.
  • Cook the chicken with lemon grass, parsley chicken stock, water and the coriander sprigs in a soup pot, until the chicken turns tender.
  • Remove the chicken and allow cool. Then shred the meat from the bones and set aside.
  • Strain the broth and pour it back into the pot; add the potatoes.
  • Heat the oil in a medium-sized non-stick skillet over low heat; add the sliced onion and garlic, cook until lightly golden and crisp. Remove with a slotted spoon and drain excess oil.
  • Add the ginger paste into the skillet and cook uncovered on low heat for about 2 minutes.
  • Add the mixture to the broth along with the cinnamon stick and the seasoning.
  • Cook over low heat until the potatoes are tender. Remove the potatoes from the broth.
  • Arrange the chicken, pasta, eggs and potatoes in individual soup bowls.
  • Heat the soup, discard the cinnamon stick, ladle into the bowls and sprinkle with fried onions and garlic, and the celery leaves.
  • Float a lime slice in the centre of each bowl and serve piping hot.


  • 220 grams chicken breast
  • 500 ml water
  • 225 grams angel hair pasta, cooked
  • 500 ml chicken stock
  • 220 grams potatoes, peeled, cut into small cubes 
  • 50 ml Cooking oil
  • 1 onion, peeled
  • 1 sprig lemon grass, use only the bottom white part
  • 4 cloves garlic, peeled 
  • 3 eggs, hard boiled, quartered 
  • 1 tablespoon fresh ginger, peeled, crushed
  • 4-inches cinnamon
  • 1 sprig flat parsley leaf 
  • Few sprigs coriander roots and stems slightly crushed 
  • Salt and freshly ground black pepper to taste
  • Few celery leaves

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