In a big soup pot add water, chicken and a bay leaf over medium heat. Another way of cooking is to sauté the garlic & onions with the browning of chicken before adding water.

Drop in the onions, garlic, ginger, finger chili and broth cube. Bring to a boil.

Add the mirliton, raddish slices and winged beans. Cook 5-10 mins with lid.

Lower heat. Add fish sauce. Taste and add more as needed. This brings saltiness and umami flavor to the broth. Stir a bit.

Sprinkle the chopped cilantro on top and the moringa leaves. Turn off heat.

Eat on it's own or pour hot soup over steamed rice for a hearty meal.