Thai Chicken Soup

Thai Chicken Soup created by Tina and Dave

The next time you roast a chicken, don't even think of throwing away all those lovely bones. Instead, plop them in a pot and use them to make this hearty soup. You can make it go further by adding some prawns or strips of chicken to the broth.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Sackville
Contributor
@Sackville
Contributor
"The next time you roast a chicken, don't even think of throwing away all those lovely bones. Instead, plop them in a pot and use them to make this hearty soup. You can make it go further by adding some prawns or strips of chicken to the broth."

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  1. Stephatcake
    My boyfriend and I loved this soup! I changed it quite a bit because I dont like coconut but we made it into a spicy broth soup and added a little fish sauce to give it a little more flavor. Great soup, even without the coconut!
  2. PenguinSafari
    This soup has much promise! Through some errors of my own, there was a bit to be desired. I read your "1/2 lime, zested" too literally, and zested the lime, then proceeded to put the 1/2 lime in the soup, rather than the zest, which is what I think you intended. The broth had a lovely flavour and everything tasted very Thai-like. I added too much coconut milk, so the broth was thicker and whiter than the pic. I used a good sized chili, and left the seeds in and that was perfect. Thanks for the recipe!
  3. LoriH
    Excellent Flavor! Thank you!
  4. Tina and Dave
    Thai Chicken Soup Created by Tina and Dave
  5. Tina and Dave
    Thai Chicken Soup Created by Tina and Dave
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