Coconut-ginger chicken soup

Stomach-heather Asian style chicken soup:
1 leek
2 small carrots
3 celery sticks
1/2 chicken breast (cut in 1 inch cubes)
1/4 lbs chicken liver (cut in 2 inch pieces)
2-3 teaspoon softened creamed coconut ("Let's do Organic" brand)
1-2 teaspoon ground ginger
salt, Hungarian paprika (to add color)
1,5 quart water

Heat some oil in a pot. Add the veggies and the chicken breast and stir them until brownish. Add spices and water, than shimmer the soup until the carrots are half softened. Mix in the coconut cream and add the liver pieces into the soup. Cook for another 10 minutes.