Thai chicken noodle soup recipe
An easy, spicy chicken noodle soup recipe that will transport you to Thailand.
For the broth
roast chicken carcass,
with a little meat left on the bone
piece of ginger,
a smidgen of salt per person
thin wholewheat noodles
leaves separated and larger leaves sliced lengthwise
deseeded and sliced
Remove any meat from the chicken carcass and place both into a large pan. Cover with cold water and bring to the boil.
Prepare the garlic, ginger and spring onions (but remember to keep some back for garnishing the soup).
Add these and the peppercorns with a little salt to the pot and simmer for an hour.
Ten minutes or so before the hour is up, deseed the chilli and separate the pak choi leaves, slicing the larger leaves in half lengthwise. Squeeze the limes to collect the juice.
Finely chop the mint and slice the remaining spring onions (save these to one side for sprinkling over the finished soup).
Strain the chicken broth into a clean pan and bring back to the boil.
Discard the bones and return any chicken meat back into the broth.
Add the noodles and cook for three minutes until tender.
Stir in the bean sprouts, pak choi leaves, red chilli, soy sauce, honey and lime juice, together with the squeezed lime halves.
Cook for two minutes more and ladle the soup into bowls.
Sprinkle the spring onions and chopped mint leaves over the soup and serve with the lime wedges.
This amount makes 4 starters or a light meal. Increase the amount of noodles a little and use a tad more chicken meat and you have a filling main meal.