Prepare the Broth: In a large pot, combine the chicken broth, ginger, garlic, lemongrass, and soy sauce. Bring it to a boil, then reduce the heat to a simmer. Allow the broth to cook for 15 minutes.
Add the Meat: Add the chicken (or your choice of meat) to the pot. Let it simmer for 25-30 minutes, or until the meat is fully cooked and tender.
Cook the Vegetables: Add the sliced carrots and onions to the pot, and cook for an additional 10 minutes until they are tender but still slightly crisp.
Season the Broth: Taste the broth and adjust the seasoning with fish sauce, soy sauce, or salt as needed.
Serve: Ladle the Kapoon into bowls, garnishing with fresh cilantro, lime wedges, and sliced chili for a spicy kick. Serve hot and enjoy!
