Kip saoto

Instructions

1. Blend the garlic, ginger, turmeric and half the onion with a little water to make a paste.
2. Fry the paste in the oil for 3 minutes over medium heat, until fragrant.
3. Add the chicken cut into pieces and brown for 5 minutes.
4. Pour in the water, add the bruised lemongrass, salt, pepper and ground coriander, then simmer for 30 minutes.
5. Remove the chicken, shred it and return it to the broth.
6. Serve the soup with rice, a hard-boiled egg cut into quarters and fried onion; add fresh coriander and a squeeze of lime.