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Thai chicken soup

Thai chicken soup

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Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Create a mouth-watering chicken soup with leftovers from your roast lunch

Nutrition: per serving
HighlightNutrientUnit
kcal206
low infat2g
saturates0g
carbs35g
sugars7g
fibre2g
protein15g
salt1.96g
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Ingredients

For the broth

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, October 2011

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Overall rating

Rating: 4 out of 5.10 ratings
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