140g rice noodles
juice 1 lime, plus wedges to serve
Chopped cilantro, to taste
½ small bunch mint, roughly chopped
For the broth
1 roast chicken carcass and wings
thumb-sized piece ginger, bashed and sliced
2 tomatoes, chopped
1 tsp tomato puree
1 tsp fish sauce
1 stick lemongrass bruised
4 kaffir lime leaves
1 garlic infused oil
1 tbsp palm sugar
2 scallions, green ends only, sliced
1 red chili, deseeded and sliced
1 tbsp gluten free soy sauce
To make the broth, place the chicken carcass and wings in a large pan.
Cover with cold water, then add the rest of the broth 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 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 cilantro and mint leaves, and serve with the lime wedges for squeezing over.
Recipe adapted from: Good Food