Thai Chicken Soup

Name: Thai Chicken Soup
Ingredients: For the broth; 1 chicken carcass; 1/2 red chile; 2 onions, peeled and quartered; 6 cloves garlic, chopped; 1 piece ginger, chopped (small); 1/2 lime, zested; 2 pieces lemongrass, chopped; 35 sprigs coriander; For the soup; soy sauce; 1/2 lime, juiced; 1 inch fresh ginger, peeled and cut into matchsticks; 1/2 red chile, deseeded and finely diced; 50 g rice noodles; 75 ml coconut milk; 90 g Baby Spinach; 1/2 cup coriander, chopped; 3 spring onions, trimmed and finely sliced; 1 teaspoon chopped peanuts (optional); salt

21 ingredients

11 steps

Ingredients

For the broth
1 chicken carcass
1/2 red chile
2 onions, peeled and quartered
6 cloves garlic, chopped
1 piece ginger, chopped (small)
1/2 lime, zested
2 pieces lemongrass, chopped
35 sprigs coriander
For the soup
soy sauce
1/2 lime, juiced
1 inch fresh ginger, peeled and cut into matchsticks
1/2 red chile, deseeded and finely diced
50 g rice noodles
75 ml coconut milk
90 g Baby Spinach
1/2 cup coriander, chopped
3 spring onions, trimmed and finely sliced
1 teaspoon chopped peanuts (optional)
salt

Directions

1

Place the carcass and all the stock ingredients in a large pan.
2

Cover with a litre of water and bring to a boil, then turn down the heat until the water is barely simmering and leave to bubble for an hour or so.
3

You will need to add a cup of water from time to time, to keep the stock topped up.
4

When the hour is up, strain the broth through a fine sieve into a bowl.
5

Measure out 150ml of this broth into a pan for the soup.
6

The rest can be frozen for another day.
7

Add a dash of soy sauce, the lime juice, red chilli and ginger to the broth and bring it slowly back to the boil.
8

Meanwhile, cook the rice noodles according to the directions on the packet.
9

Add the coconut milk, spinach, coriander and noodles to the bubbling broth and leave a few minutes to heat through.
10

Don't let it come to a boil.
11

Serve with some spring onions and crushed peanuts scattered on top.