Avocado Lime Soup with Ginger and Cilantro

Peel 1 onion, halve and fry cut surfaces in a large saucepan over medium heat for about 2-3 minutes.

Peel ginger and coarsely chop. Rinse chile pepper, drain and wipe dry and cut into rings. Trim both ends of lemongrass and peel tough outer layer and cut into rings. Place chile pepper and lemongrass in pan with onion.

Place chicken in stockpot and add about 1.5 liters (approximately 6 cups) water and bring to a boil. Reduce heat and simmer for about 1 ½-2 hours and skim any foam that forms.

Remove chicken from pot and set aside to cool and reserve for another use. Add spices, fish sauce and salt to broth and simmer over low heat for about 60 minutes.

Squeeze juice from lime. Halve avocados and cut away flesh from pits and peel and cut into thin slices and brush with lime juice.

Rinse cilantro, shake dry and pluck leaves.

Peel onion and cut into thin rings. Season broth to taste with lime juice. Add avocado slices and onion rings to broth and heat for about 2-3 minutes.