Though exotic sounding, this Southeast Asian soup recipe is actually well disguised roast chicken leftovers. If you have a poultry carcass you can use it to make the stock you need or of course you can use bought stock and cook the chicken up as you cook the soup.
Tip: The soup is scented with lemongrass and lime leaves. Both of these ingredients freeze well, so when you see them available buy a bunch and stick them in your freezer (it is best to section the lemongrass into 1″ long pieces before freezing).