Asian Chicken Soup- serves 6-8
This is a fabulous way to use up leftover chicken and ensure that nothing goes to waste. It also contains many cold-busting ingredients, so a great thing to make if you're feeling under the weather.
1/2 cooked chicken ( I used leftovers from a roast)
1 fresh turmeric root, grated (or 1/2 tbsp ground)
1 large red chilli
3 kaffir lime leaves
1 stick lemongrass
3 cm piece ginger
2 cloves garlic
70g rice noodles
Vegetables- I used sugar snaps, spring greens, cavolo nero, spring onions, frozen peas
Chicken Stock-2.5 litres
2 tbsp dark soy sauce/tamari
Optional to serve:
Take all the leftover chicken off the bone and shred with your fingers.
Discard the skin and put the bones (in a net bag if you have one) and chicken in a large saucepan. Fill with 2.5 litres of chicken stock and add the grated turmeric, lemongrass, kaffir lime leaves, ginger and chilli.
Bring this to the boil and turn down to a simmer for around 30 mins.
Remove all the aromatics and bones and turn off the heat.
Now put in all your vegetables. Now stir and put the lid on, to let the vegetables cook in the broth.
After about 10 mins add the rice noodles and bring the soup back to a boil.
Add the soy sauce and taste. Add more soy if you need.
Ladle into deep bowls and serve alongside bowls of freshly chopped herbs and finely diced chilli.