Asian chicken soup

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.

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