Thai Chicken Soup
"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."
photo by Tina and Dave
- Ready In:
- 1hr 45mins
- Ingredients:
- 19
- Serves:
-
2
ingredients
-
For the broth
- 1 chicken carcass
- 1⁄2 red chile
- 2 onions, peeled and quartered
- 6 cloves garlic, chopped
- 1 piece ginger, chopped (small)
- 1⁄2 lime, zested
- 2 pieces lemongrass, chopped
- 35 sprigs coriander
-
For the soup
- soy sauce
- 1⁄2 lime, juiced
- 1 inch fresh ginger, peeled and cut into matchsticks
- 1⁄2 red chile, deseeded and finely diced
- 50 g rice noodles
- 75 ml coconut milk
- 90 g Baby Spinach
- 1⁄2 cup coriander, chopped
- 3 spring onions, trimmed and finely sliced
- 1 teaspoon chopped peanuts (optional)
- salt
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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Reviews
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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! -
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! -
Excellent Flavor! Thank you!
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This was totally wonderful! Made 1.5 litres of stock & increased the other ingredients. Cooked the rice noodles in the soup (saves washing-up etc!). Will certainly be making this again! Thank you Sackville! -
Lovely soup, thank you! The flavor was so much better than I could have hope for! The chili did not overwhelm the rest, as I'd feared. Used the bones & skin from leftover chicken thighs roasted on a bed of lemon, garlic & rosemary, then diced the meat and added it at step 7. Left the onions & garlic unpeeled for more flavor, and didn't chop things too small for easier removal. I will definitely be making this again, and sharing your recipe, as I enjoyed it very much! *Editing to add that this is just as delicious with turkey!! **Editing one more time to say that at step 5, I misread directions and used all of the broth from the chicken. 150ml is hardly enough to make one bowl of soup with all the other things, much less two. I used all of the broth from the chicken, about a litre/quart +/-; and enough turkey broth for six hearty servings, increasing the other ingredients as needed. Still my newest favorite, as I have made it three times now! Yummy : )
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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