20 mins2 hrs1309012



4 garlic cloves

1 carrot

4 inch (10 cm) ginger

1½ tsp. ground turmeric

1 onion

2 leeks

4 stalks of celery

2 stalks lemongrass

1 tsp. black peppercorns

1 tbsp. peanut oil

1 free-range chicken

3 liters of tap water

4 sprigs thyme

2 bay leaves




  1. Halve the onion and heat a dry non-stick frying pan. Cook the onion, cut side down for 8 minutes on medium heat (the bottom of the onion may become browned).
  2. Meanwhile, chop the leeks, carrots, celery, and lemongrass into 1 inch (3cm) pieces. Crush the peppercorns with a spoon and peel the ginger and cut into slices.
  3. Heat the oil in a large soup pot and fry the ground turmeric 30 seconds. Place the chicken in the pot and pour in the water, then bring to the boil. Scoop off any foam with a spoon.
  4. Next, add in all the vegetables, pepper, thyme, bay leaves and half of the lemongrass, and half of the ginger and gently simmer for 2 hours on low heat. Scrape off any foam with a spoon.
  5. Take the chicken out of the broth and set aside and strain the broth. Allow the broth to cool to room temperature, and then place in the refrigerator so that the fat solidifies, and you can scoop it out with a spoon. 
  6. In the meantime, remove the skin and meat from the chicken so that you can use it in other dishes, like pasta, salads or stews.
  7. Put the pot with the broth back on the heat. At this point add the rest of the ginger and lemongrass and let it simmer for 45 minutes on low heat.
  8. Remove the ginger and lemongrass, before serving or allow to cool to room temperature and freeze.