Cook1 hr 30 mins
The next time you roast a chicken, don't even think of throwing away all those lovely bones. Instead, plop them in a pot and use them to make this hearty soup. You can make it go further by adding some prawns or strips of chicken to the broth.
For the broth
- 1 chicken carcass
- 1⁄2 red chile
- 2 onions, peeled and quartered
- 6 cloves garlic, chopped
- 1 piece ginger, chopped (small)
- 1⁄2 lime, zested
- 2 pieces lemongrass, chopped
- 35 sprigs coriander
For the soup
- soy sauce
- 1⁄2 lime, juiced
- 1 inch fresh ginger, peeled and cut into matchsticks
- 1⁄2 red chile, deseeded and finely diced
- 50 g rice noodles
- 75 ml coconut milk
- 90 g Baby Spinach
- 1⁄2 cup coriander, chopped
- 3 spring onions, trimmed and finely sliced
- 1 teaspoon chopped peanuts (optional)
- Place the carcass and all the stock ingredients in a large pan.
- Cover with a litre of water and bring to a boil, then turn down the heat until the water is barely simmering and leave to bubble for an hour or so.
- You will need to add a cup of water from time to time, to keep the stock topped up.
- When the hour is up, strain the broth through a fine sieve into a bowl.
- Measure out 150ml of this broth into a pan for the soup.
- The rest can be frozen for another day.
- Add a dash of soy sauce, the lime juice, red chilli and ginger to the broth and bring it slowly back to the boil.
- Meanwhile, cook the rice noodles according to the directions on the packet.
- Add the coconut milk, spinach, coriander and noodles to the bubbling broth and leave a few minutes to heat through.
- Don't let it come to a boil.
- Serve with some spring onions and crushed peanuts scattered on top.