To make the broth, place the chicken
carcass and wings in a large pan. Cover
with cold water, then add the rest of the
ingredients and simmer for 1 hr.
Strain the chicken broth into a clean
pan. Carefully pick out any pieces of
chicken and return 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 tender, then stir in the beansprouts,
pak choi, red chilli, soy sauce, honey and
lime juice, adding the squeezed lime
halves to the pot, too. Can be frozen at
this point. Cook for 2 mins more. Ladle
the soup into bowls, scatter over the
spring onions and mint leaves, and serve
with the lime wedges for squeezing over.