Serves 4
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To serve:
- Pick any last bits of meat off the carcass, including the wing meat, and set aside. Snap the thinnest bones in half.
- Place the carcass and broken bones into a large pot over a high heat. Add the onions, carrots and coriander and cover with cold water. Add some salt and pepper and bring to the boil. Reduce the heat and simmer for 4-5 hours. Strain the stock through a fine mesh sieve and return to a clean pot over a high heat.
- Add 600ml water along with the ginger, soy sauce and fish sauce. Cover and bring to the boil, then reduce the heat to low and simmer for 10 minutes.
- Meanwhile, cook the noodles according to the package instructions. Separate the noodles with a fork and drain well.
- Using a slotted spoon, remove the ginger from the broth and stir in the lime juice.
- Divide the noodles between serving bowls and top with the beansprouts and the last pieces of leftover chicken. Pour over the broth.
- Scatter each bowl with mint, coriander, spring onions and chilli. Serve with lime wedges on the side.
Nutrition Facts
Per serving: 131kcals, 1.6g fat (0g saturated), 19.5g carbs, 1.9g sugars, 9.5g protein, 1.1g fibre, 1.408g sodium
MAKE IT YOURS:
If you don’t have time to make the stock from scratch, just use one litre of shop-bought chicken stock.
ChickenDairy-freeDinnerFish & seafoodLow sugarSoupDiabetic-friendlyLunch & snacksLow-fatLeftoversOne-potFamily mealsCuisinesSlow cookerBudget mealsComfort foodMake it Healthy
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