Ingredients
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2 onions, peeled and quartered
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6 cloves garlic, chopped
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1 piece ginger, chopped (small)
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1/2 lime, zested
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2 pieces lemongrass, chopped
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35 sprigs coriander
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soy sauce
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1 inch fresh ginger, peeled and cut into matchsticks
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1/2 red chile, deseeded and finely diced
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50 g rice noodles
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75 ml coconut milk
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90 g Baby Spinach
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1/2 cup coriander, chopped
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3 spring onions, trimmed and finely sliced
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1/2 red chile
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1 chicken carcass
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1/2 lime, juiced
Instructions
- 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.