Thai chicken soup
Prep:
10 mins
Cook:
90 mins
Create a super soup with leftovers and store cupboard ingredients.
140g soba noodles (found in most supermarkets in the Ethnic food section)
2 pak choi, leaves separated
1 red chilli, deseeded and sliced
1 tbsp soy sauce
2 tbsp honey
Juice 1 lime, plus wedges to serve
4 spring onions, sliced
½ small bunch mint, roughly chopped
For the stock
1 roast chicken carcass and wings
Thumb-sized piece ginger, bashed and sliced
1 garlic clove, crushed
2 spring onions, sliced
5 peppercorns
To make the stock, place the chicken carcass and wings in a large pan.
Cover with cold water, then add the rest of the ingredients and simmer for 1 hour.
Strain the chicken stock into a clean pan.
Carefully pick out any pieces of chicken and return those to the stock.
Put the stock back on the heat and bring back to the boil.
Add the noodles and cook for 3 minutes until tender, then stir in the pak choi, red chilli, soy sauce, honey and lime juice.
Cook for a further few minutes more.
Ladle the soup into bowls and serve directly.
Serves
4
Preparation Time
10 minutes
Cooking Time
90 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Soups, Easy, Left Overs
Cuisine
Thai
Level of Difficulty
Easy
