Method:

• Warm up the soup with the chicken and lime & lemongrass leaves untill the chicken is cooked. Take the chicken out and set aside. when the chicken is cooled, shred it to smaller pieces with two forks.
• Meanwhile, in a dry pan, roast the white peppercorns, cumin and coriander seeds a little while moving them. once you smell the aroma if the spices, move them into a high speed blender or the container of an immersion blender.
• Add to the blender roughly sliced shallots, garlic, the turmeric root the fresh ginger. Mix till you get a consistency of a paste. (in Indonesian called boemboe, the spice paste forming the base to nearly any dish). If needed, ad 1-2 tsp. of water
• In a big pan, suitable for the soup, melt the coconut oil (If needed) on medium heat and add the spice paste. Keep stirring the boemboe for a couple of minute, until the onion and garlic don't smell raw anymore
• Add the bone broth to the pan, bring to boil en turn the fire to low. let simmer for about 40 minutes, then fish out the leaves out of the soup.
• At this point you can either prepare in the kitchen the individual bowls and serve, or serve at the table with all the different ingredients in separate bowls so that every person can assemble his or her soup bowl to their liking.
  You prepare the bowl with some shredded chicken, sliced cabbage and taugé. (You can choose to add thinly slice carrots, mushrooms or celery too). Pour the boiling soup on top. add and 1 or 2 halves of egg and squeeze some lime into it. Don't skip the lime, it makes all the difference.
• Lastly, top with some green onions, and taste to see if you wish to add some soy sauce and/or chilli