1. In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes. Remove, cool, debone, and chop the meat and skin coarsely. Save the stock in the pot. Set the meat aside.
2. Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot. Saute just until the onion is tender. Add this to the pot of reserved stock.
3. Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken. Cover and simmer for 30 minutes.
4. Add the deboned chicken. Simmer for 5 minutes. Garnish with the fresh coriander and black pepper. I like lots of black pepper in this dish!
