Thai Lemongrass Coconut Chicken Soup delicate and fragrant

1 Cut the carrot into thin 1 millimeter slices, the chicken into 2 cm cubes, the bamboo shoots into fine 1 mm strips, peel and finely chop the garlic, peel and dice the onion into 1 cm squares, thinly slice the mushrooms, thinly slice and crush the ginger, thinly slice the spring onions and the lemongrass into 5 mm rounds.

2 Heat the sesame oil in a saucepan, add all the ingredients (except the spring onions) and sweat for 5 minutes. Salt, pepper and add the powdered sugar.

3 Pour in the coconut milk, water, stock cubes, wine vinegar and spices (oyster and soy sauces) and simmer for 30 minutes.

4 Mix the starch in a little cold water then pour in with the spring onions, bring back to a boil for 2 minutes while stirring. Adjust the seasoning and let rest until the next day.

5 Reheat on low heat and serve with a little fresh chives in a Chinese bowl.