1 chicken carcass
2 onions, roughly chopped
3 carrots, roughly chopped
Handful of fresh coriander
Salt and black pepper
1 x 4cm piece fresh ginger, peeled, halved
3 tsp light soy sauce
1 tbsp fish sauce
250g rice noodles
Juice of ½ a lime
Fresh mint leaves, chopped
Fresh coriander leaves, chopped
Spring onions, thinly sliced
Red chilli, sliced
- 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.
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.