Chop onion, celery, and red chillies. Set aside. Crush the garlic pods. Set aside.

Sprinkle chicken breast with salt and black pepper. Cook. When done, shred it into long strips.

Heat olive oil in a heavy bottomed pan, and fry onions until translucent. Add garlic and chopped red chilies. Fry again for a few seconds.

Throw in chopped celery along with ground coriander, and fry, stirring occasionally, until it’s cooked. Now add shredded chicken. Crush the stock cubes and add it to the soup.

Pour in around ⅓ cup water, and stir well. Bring to a boil. Simmer for 3-4 minutes before stirring in the coconut milk. Add more water if needed. Bring it a boil again, and simmer for about 2 minutes.

Check the seasoning. Add more salt and black pepper. Chicken celery soup is ready to serve.