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INGREDIENTS
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2 Servings
For the broth
1 chicken carcass
1/2 red chili
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 chili, 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 |
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METHODS
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1. Place the carcass and all the stock ingredients in a large pan.
2. 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.
3. You will need to add a cup of water from time to time, to keep the stock topped up.
4. When the hour is up, strain the broth through a fine sieve into a bowl.
5. Measure out 150ml of this broth into a pan for the soup.
6. The rest can be frozen for another day.
7. Add a dash of soy sauce, the lime juice, red chilli and ginger to the broth and bring it slowly back to the boil.
8. Meanwhile, cook the rice noodles according to the directions on the packet.
9. Add the coconut milk, spinach, coriander and noodles to the bubbling broth and leave a few minutes to heat through.
10. Don't let it come to a boil.
11. Serve with some spring onions and crushed peanuts scattered on top. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 282
Calories from Fat 78 (27%)
Amount Per Serving %DV
Total Fat 8.8g 13%
Saturated Fat 7.1g 35%
Polyunsat. Fat 0.4g
Monounsat. Fat 0.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 134mg 5%
Potassium 890mg 25%
Total Carbohydrate 49.0g 16% |
Dietary Fiber 7.2g 28%
Sugars 10.4g
Protein 6.9g 13%
Vitamin A 7571mcg 151%
Vitamin B6 0.6mg 28%
Vitamin B12 0.0mcg 0%
Vitamin C 81mg 135%
Vitamin E 2mcg 9%
Calcium 149mg 14%
Magnesium 82mg 20%
Iron 3mg 19% |
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