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Serves 4
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To serve:
- Place the chicken in a large pot and add the onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds and salt. Add enough cold water to just cover the chicken, then bring to a boil over medium heat.
- Reduce the heat to low and simmer for 35-40 minutes until the chicken is cooked through. Transfer to a plate and allow to cool slightly, keeping the stock simmering.
- When cool enough to handle, remove the skin from the chicken and discard. Pull the meat from the bones and shred, then set aside.
- Return the chicken carcass to the pot of stock. Turn the heat to high and bring to a boil, then bubble for 15-20 minutes until reduced by about one-third. Taste and add a little more salt if needed.
- Strain the stock into a large saucepan, discarding the solids. Add the carrots, bring to a simmer and cook for five minutes until tender.
- Meanwhile, bring a pot of salted water to a boil and cook the noodles according to package instructions.
- Add 800g of the shredded chicken to the stock (keeping the rest for another use) and cook just until heated through
- Divide the noodles amongst four serving bowls. Ladle the chicken broth over the noodles. Scatter with chopped spring onions and add a drizzle of chilli oil, if desired.
Nutrition Facts
Per Serving: 505kcals, 7.5g fat (1.7g saturated), 40.7g carbs (7.9g sugars), 66g protein, 4.6g fibre, 1.933g sodium
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