1. Heat oil in a stockpot and slowly sautée the onion.
  2. Mix in the chicken cubes and fry 2-3 minutes until chicken is light brown.
  3. Pour in stock and add 1-2 tbsp lemon juice, lemon zest, coconut milk and bay leaves.
  4. Add some black pepper.
  5. Bring soup to the boil and let it simmer for 10 minutes.
  6. Add all the vegetables and let it simmer for 8-10 minutes until all the vegetables are al dente.
  7. Add salt and pepper to taste.
  8. Serve the soup in deep plates.