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.
Ingredients:
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:
Parsley
Dill
Fresh chilli
Method:
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Take all the leftover chicken off the bone and shred with your fingers.
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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.
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Bring this to the boil and turn down to a simmer for around 30 mins.
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Remove all the aromatics and bones and turn off the heat.
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Now put in all your vegetables. Now stir and put the lid on, to let the vegetables cook in the broth.
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After about 10 mins add the rice noodles and bring the soup back to a boil.
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Add the soy sauce and taste. Add more soy if you need.
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Ladle into deep bowls and serve alongside bowls of freshly chopped herbs and finely diced chilli.
