Steps

• Wash the vegetables and peel them. Slice the spring onion (including the green part) and the leek into thin rounds. Use a vegetable peeler to slice the carrot into thin strips. Peel the ginger and chop it very finely. Chop the chives.
• In a large pot, heat the oil. Sauté the leek, onion, and carrot. Add the ginger. Cut the lemongrass stalks into 3 pieces and add them, along with the lime zest. Add the chives.
• As everything is sizzling, add the soy sauce to deglaze. Pour in about 1.5 liters of water and let it reduce for about twenty minutes to concentrate the flavors.
• Check the seasoning and serve your broth!