WHAT YOU NEED
FOR THE STOCK
1 carcass of roast chicken, all the leftover meat picked off for the soup
1 carrot, peeled and chopped
1 stick celery, roughly chopped
½ leek, washed and chopped
½ onion, peeled and roughly chopped
1 sprig thyme
2 bay leaves
2 litres water
FOR THE SOUP
950ml chicken stock, as above
100g dried noodles, egg or glass will do, broken into small pieces
½ stick celery, diced
⅓ leek, diced
1 carrot, diced
170g shredded cooked chicken meat, taken from the carcass
6 shiitake mushrooms, or button will do
4 spring onions, thinly sliced
1 lime, juice
1 tsp chopped chives
4 good sprigs coriander
1 red chilli, seeds removed and then sliced
Salt and pepper
½ teaspoon sesame oil
