Step 1: In a 4 qt pot, simmer the chicken, covered in 4 cups of water until tender, about 30 minutes.
Step 2: Remove, cool, skin, debone, and chop the meat; set aside.
Step 3: Save the stock in the pot and add the chicken broth.
Step 4: Heat a large frying pan and add the butter (ghee), garlic, onion, celery and carrot.
Step 5: Saute just until the onion is tender; add this to the pot of reserved stock and broth.
Step 6: Add remaining ingredients except the garnishes and chicken.
Step 7: Cover and simmer for 30 minutes; add deboned chicken and coconut milk if using.
Step 8: Simmer for 5 minutes; garnish with fresh coriander and pepper.
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