Detox soup

Ingredients:

• 2 bone-in chicken breasts with skin (about 700 g)
• 3 stems lemongrass, peeled and crushed
• 1 piece (10 cm) fresh ginger, peeled and sliced
• 1 carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 shallot, peeled and halved
• 1 bay leaf
• 1/2 teaspoon black peppercorns
• 1 dried Thai chili pepper
• 140 g spinach, coarsely chopped

Preparation:

1. Place the chicken, lemongrass, ginger, carrots, celery, shallots, bay leaf, black pepper, Thai chili, and 1 teaspoon salt in a large cast-iron pot or soup pot. Pour in 6 cups of cold water and place over medium heat. Bring the soup to a simmer, skimming off any foam that rises to the surface. Reduce heat to low; cover and simmer for 45 minutes, or until the chicken is tender. Turn off the heat and let the soup cool for 30 minutes.
2. Remove the chicken from the soup and shred the meat, discarding the skin and bones. Strain the broth, discard the sediment, and return the liquid to the pan. Return the shredded chicken to the broth along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately.
   
   
   Advice: Lemongrass imparts a subtle citrus flavor to the soup. Crush the stalks with the flat side of a knife to release their oils.