Thai Chicken Soup

Recipe by Sackville
READY IN: 1hr 45mins




  • Place the carcass and all the stock ingredients in a large pan.
  • Cover with a litre of water and bring to a boil, then turn down the heat until the water is barely simmering and leave to bubble for an hour or so.
  • You will need to add a cup of water from time to time, to keep the stock topped up.
  • When the hour is up, strain the broth through a fine sieve into a bowl.
  • Measure out 150ml of this broth into a pan for the soup.
  • The rest can be frozen for another day.
  • Add a dash of soy sauce, the lime juice, red chilli and ginger to the broth and bring it slowly back to the boil.
  • Meanwhile, cook the rice noodles according to the directions on the packet.
  • Add the coconut milk, spinach, coriander and noodles to the bubbling broth and leave a few minutes to heat through.
  • Don't let it come to a boil.
  • Serve with some spring onions and crushed peanuts scattered on top.