Spicy thai chicken soup

Ingredients:

• Leftover chicken - breast or thigh
• Cup of water
• Chicken carcass (or bones) for stock
• Thinly sliced garlic
• 1 onion
• 2 carrots
• 1 packet of noodles (whatever variety you like)
• Leafy green vegetables
• Salt and pepper to taste
• Finely chopped chilli (optional)
• Fish sauce (optional)
• Chopped coriander and lime juice to finish

Method:

1. Boil chicken carcass/bones in water with a peeled, halved onion for 20 minutes.

2. Remove bones and onion and add chicken, garlic, chopped carrots and noodles.

3. Allow to simmer for 15 minutes and season to taste with salt, pepper, chilli and fish sauce (optional).

4. Turn off heat and add leafy greens and allow to wilt before serving.

5. Garnish with chopped coriander and a squeeze of lime juice.

Notes:

• If chicken is raw, allow longer cooking time to ensure it is cooked through. Alternatively, cook the stock with bones and meat, then just tear the meat off the bones to add for the soup. Remove any skin or excess fat before cooking or the water will froth.
• This recipe can be substituted with seafood.
• Use whatever vegetables you already have in your fridge.