Richly filled indonesian meal soup

Remove the bottom piece and the hard green leaves of the lemongrass. Cut the stalk with the back of a knife and cut into 3 pieces.

Peel the ginger and cut into thick slices. Cut 5 cm from the stalks of the celery and cut the rest finely.

Heat the oil in a soup pan and fry the lemongrass, ginger and celery sticks for 2 min.

Add the water and bouillon tablets, bring to the boil and simmer for 25 minutes on low heat.

Bring another pan of water with salt, if necessary, and add the rice. Cook in 8 min. Until done. Drain and let stand until use.

Meanwhile, peel the potatoes and cut into 2 cm cubes. Cut the chicken into thin strips and add the potato to the soup for the last 10 minutes.

Cut the coals into strips and add the last 5 min. Season with pepper and salt.

Meanwhile, bring a saucepan to the boil with water. Boil the eggs for 6 minutes. Drain and frighten under cold running water. Peel and halve them.

Scoop the pieces of lemongrass and ginger from the soup. Divide the soup over the bowls. Scoop the sliced ​​celery through the rice.

Put the rice, eggs, bean sprouts and onions in separate dishes. Serve immediately and let everyone fill their own soup.