Clean the soup greens, peel if necessary, wash and cut a little smaller. Wash the lemon grass, remove the outer leaves if necessary. Cut the lemon grass into pieces. Wash the chicken breasts.
Bring 2 1/2 litres of water, vegetables and lemongrass to the boil, add chicken breasts and cook for about 40 minutes. Remove the chicken breasts from the broth and let them cool down a little. Pour broth through a sieve. Peel, wash and chop carrots, potatoes and celery.
Clean and wash the leek and cut into fine rings. Peel ginger and grate finely. Wash and clean the chillies and cut them into fine rings. Cook carrots, potatoes, celery, ginger, chilli and curry in the broth for about 15 minutes.
After 5 minutes add the lentils and leek. Remove the meat from skin and bones and cut into bite-sized pieces. Warm up the last 5 minutes in the soup. Season soup with salt, pepper and lemon juice.
Clean, wash and cut the spring onions into rings. Sprinkle over the soup.