Don’t know what to do with a leftover chicken carcass? Save a bit of meat with it, and turn it into an invigorating soup.
Chicken Stock 1 chicken carcass with skin and bones 1 shallot, peeled, thickly sliced 2 kaffir lime leaves Small bunch coriander, mainly stalks (reserve leaves for soup) Thumb sized piece ginger, peeled and sliced 1 lemon grass stem, smashed Stem of mint leaves 7 cups water, or thereabouts Salt Soup 100g (3-4 oz) bean thread vermicelli noodles 1 small hot green chilli, halved, seeds discarded, and finely chopped 3-4 white button mushrooms, wiped clean with a damp cloth, thickly sliced 3 spring onions (scallions), trimmed and finely sliced 1-1½ cups cooked chicken meat 2 Tbsp lime juice, plus lime wedges for serving 3 Tbsp chopped coriander (cilantro), reserved from stock ingredients
1 Make the stock first. Put all the ingredients in a medium-large saucepan. Bring to a gentle bubble, lower heat, partially cover with a lid and cook gently for 1 hour. Strain into a bowl. Let stock settle, then skim off any fat. Wipe out pan and return stock to pan. Bring stock to a boil, season with half a teaspoon of salt, or to taste.
2 Break up noodles as much as you can (watch out; they go everywhere!) add to stock and cook for 2 minutes. While no one is looking, snip the noodles a few times with scissors (it makes it so much easier to eat them!). Add chilli, mushrooms, spring onions and chicken meat and heat through for 1 minute. Swirl in lime juice and coriander. Serve immediately.