Make a delicious chicken soup with leftovers from the roast dinner.
Thai soup recipe
- 1 roast chicken carcass and wings
- 1 thumb-sized piece ginger, bashed and sliced
- 1 garlic clove, crushed
- 2 spring onions, sliced
- 5 peppercorns
To cook the broth, put the chicken carcass and wings in a major pan. Cover with cold water, next add the rest of the ingredients and simmer for 1 hour.
Strain the chicken broth into a clean pan. Carefully pick out each and every bits of chicken and go back to the broth. Put the broth back on the heat and bring back to the boil.
Add the noodles and cook for 3 mins until soft, next stir in the bean sprouts, pak choi, red chilli, soy sauce, honey and lime juice, adding the squeezed lime halves to thecooking pot. Can be frozen at this stage. Cook for 2 mins extra. Ladle the soup into bowls, scatter over the spring onions and mint leaves, and serve with the lime wedges for squeezing over.