Instructions: In a large saucepan over medium heat, heat oil. Add leeks and celery; cook, stirring frequently, until tender-crisp, about 5 minutes.

Add chicken, coriander, ginger, cayenne and black pepper; cook and stir until spices are fragrant, about 1 minute; stir in chicken broth and soy sauce.

Bring to a boil; reduce heat and simmer uncovered, to blend flavors, about 10 minutes. Garnish with parsley, if desired.

This recipe yields 7 cups, or 4 servings.

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