Vietnamese chicken noodle soup

Vietnamese soup Easy Food
Serves 4
1 chicken carcass
2 onions, roughly chopped
3 carrots, roughly chopped
1handful of fresh coriander
Salt and black pepper
1 x 4cm fresh ginger, peeled and halved
3 tsp light soy sauce
1 tbsp fish sauce
250g rice noodles
½ lime, juiced
80g beansprouts

To serve:
Fresh mint leaves, chopped
Fresh coriander leaves, chopped
Spring onions, thinly sliced
Red chilli, sliced
Lime wedges

  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.

Per serving: 131kcals, 1.6g fat (0g saturated), 19.5g carbs, 1.9g sugars, 9.5g protein, 1.1g fibre, 1.408g sodium

If you don’t have time to make the stock from scratch, just use one litre of shop-bought chicken stock.