Thai Chicken Soup - cooking recipe

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

Preparation

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.