Peel the onion, halve and cut into thin wedges. Peel greens and potatoes, wash and cut into equal sized cubes. Dice chicken fillets.
Heat oil in a large saucepan, sauté onion and add vegetables, potatoes and garlic and sauté briefly. Douse with soup, add spices and boil up.
Add chicken and simmer over low heat 25 minutes. Remove bay leaf and season with salt and pepper.
Peel ginger and chop finely. Douse with coconut milk and lemon juice.
Fold in parsley and ginger until just before serving.