Spicy Chicken Soup on a Camp Stove

Slice the chili in half lengthwise, remove the seeds, and cut into thin strips. Finely chop the garlic.

Fire up the camp stove and fry the chili and garlic in a hot pot with the oil until fragrant. Pour in the chicken stock, then add the star anise, lemongrass, and grated ginger. Bring to a boil, then turn down the heat and let the broth simmer while you prep the rest.

Peel the carrot and onion. Cut the carrot into thin strips — a cheese slicer works well for this. Slice the onion into thin wedges.

Pull the cooked chicken apart into smaller pieces.

Add the carrot strips, onion wedges, and chicken to the broth. Bring back to a boil and let it simmer for a couple of minutes until everything is heated through. Season with salt and pepper, and add more chili if you want it hotter.