For soup

Dry Spices (for Saute):
1 stick cinnamon
2 star anise
4 cardamom pods
3 cloves

Fine grind Ingredients:
1 litre of water
500 ml Clear & Classic Chicken Bone Broth
1/2 red onion (depending on size)
4 garlic cloves
2 inch ginger
2 tbsp coriander powder
1 tbsp cumin powder
1 tbsp fennel powder
1 tbsp black pepper
1 tbsp water

Other Ingredients:
Salt
White pepper
Coconut milk
1 chicken breast, boiled and shredded
3 chicken wings
2 potatoes chopped into cubes
1 stalk celery
1/2 carrot sliced
4 coriander stalks chopped into 2 inch size
1 cup chopped coriander leaves
2 tbsp Fried onions
1 tbsp chopped green onions

How to cook:

Add 1 tbsp of neutral oil into medium heat pan. Add in dry spices and wait for it to sizzle then add in wet spice mix.
Fry till slightly dry. Add water if it gets too dry and starts to stick. Once nicely combined and chicken is more than halfway cooked, add in Clear & Classic Chicken Bone Broth, water, and bring to a boil, then reduce to a simmer and leave for 10-15 minutes. Cover with slight gap. 

Add in salt and pepper to taste, add in potatoes, carrots celery. Once potatoes are cooked add in coconut milk and bring to a boil for 5 minutes. Then turn off heat and add in more salt n pepper to taste as well as spring onions and coriander. Serve with rice and slice of lime.