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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:



Fresh chilli


  • 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.

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