Clean And Cut The Chicken: Start by thoroughly cleaning the chicken and cutting it into manageable pieces. This helps in extracting more flavor during the cooking process.

Boil The Chicken: In a large soup pot, add the chicken pieces and water. Bring it to a boil over high heat.

Skim The Foam: As the water comes to a boil, you will notice foam forming on the surface. Skim off the foam to keep the broth clear.

Add Aromatics: Add the bruised lemongrass stalks, ginger slices, minced garlic, and sliced shallots to the pot. These aromatics infuse the broth with deep, rich flavors.

Season The Broth: Add salt and fish sauce to the pot. Stir well and reduce the heat to a simmer. Let it cook for about 30 minutes.

Prepare The Vegetables: While the broth is simmering, slice the carrots, chop the celery, and Napa cabbage.

Add Vegetables To The Pot: After the broth has simmered for 30 minutes, add the carrots, celery, and Napa cabbage to the pot. Continue to simmer for another 20 minutes or until the vegetables are tender.

Check For Seasoning: Taste the soup and adjust the seasoning if needed. You can add more salt or fish sauce according to your preference.

Add Fresh Herbs: Just before serving, stir in the chopped cilantro and sliced green onions. These fresh herbs add a burst of color and flavor to the soup.

Serve: Ladle the soup into bowls and serve with fresh lime wedges on the side. A squeeze of lime juice enhances the overall taste, adding a refreshing tang.