A whole chicken Coconut oil Garlic Ginger Carrots Spring onion Mushrooms (I used dried Shiitake) 2 tbs. Fish sauce 2 tbs. Soya Half a lime Parsley Place the chicken in a pan, and cover with water. Let the chicken simmer for about an hour. Pull the chicken out of the water and peel of the meat from the bones, put the bones back in the pan with the remaining 'chicken' water and let it simmer. Set a side the meat from the chicken. In an other pan or wok, fry the garlic and ginger in coconut oil for a few minutes, and then add carrots. Stir for a few minutes and then add the spring onions and mushrooms. The frying time for the vegetables depends on how 'cooked' you like them. Sieve the chicken water + bones, and pour some of the chicken stock over the vegetables. Add fish sauce, soya and lime juice, and add more if preferred. Roughly chop some parsley and add some of it to the pan, and save some for topping. Additionally if you have lemongrass or kafir lime leafs, add those to the chicken stock when you put the bones back into the water. The leftover of the chicken stock can be saved for later purposes - a tip - freeze as ice cubes for later.