Prepare the partridge: Pluck and draw, remove and discard the head and feet. Separate the crown and add the rest to the stock. Pluck any remaining hair from the partridge crown with tweezers and check for shot. Set aside in the fridge.
Clear the consommé; Ensure the stock is cool, then put in a large, heavy based pan, and whisk in the egg whites thoroughly and evenly. Heat slowly, whisking all the time, the egg whites will coagulate, and be whisked into a ‘foamy lid’, the liquid below should come gently to the boil under this thickening layer. Once the liquid boils, turn it down to a gentle simmer. After some minutes, look for clear liquid under the lid, and then carefully pass this through a muslin-lined chinois into a pan.
When ready to serve, gently heat the consommé with the turmeric, ginger, galangal & lemongrass, for approximately 20 minutes, check the intensity and seasoning, and then pass.
Meanwhile, finely shred the swiss chard leaves, and finely dice the stem.
Cook the partridge in a frying pan. Heat a little oil in a pan, season the partridge and fry on a medium heat, skin side down, moving to ensure all of the breast colours and the fat is rendering. Add the butter and the fresh thyme and baste the crown until the breast is cooked to medium rare. Remove from the pan and allow to rest for at least 10 minutes.
Remove the breasts from the partridge crown and trim each breast into three or four perfect pieces, place on a tray, and flash through a hot oven briefly if required.
Place the swiss chard and stem neatly in the bottom of four hot soup bowls. Top with the partridge slices, garnish with some chilli and coriander if required.