Serves 4
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To serve:

  1. Pick any last bits of meat off the carcass, including the wing meat, and set aside. Snap the thinnest bones in half.
  2. 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.
  3. 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.
  4. Meanwhile, cook the noodles according to the package instructions. Separate the noodles with a fork and drain well.
  5. Using a slotted spoon, remove the ginger from the broth and stir in the lime juice.
  6. Divide the noodles between serving bowls and top with the beansprouts and the last pieces of leftover chicken. Pour over the broth.
  7. 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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