This recipe evolved from the amazing stock that comes from the bones of my Roast Chicken with Coconut, Garlic and Chilli.
Once we have had the roast chicken, I strip the meat off and then boil the bones and any pan juice in around 1.5litres of water. The stock that you get is fantastic especially for an Asian inspired soup like this. If you are using regular stock maybe add a little minced garlic.
I use rice noodles and Tamari to maintain a gluten free soup. I don’t pre cook the pak choy leaves, once the soup has been stirred in the bowl they will wilt a little, I do cook the larger stems a little but they still have a great crunch to them.
1.4l chicken stock
400mls coconut milk
2 teaspoons Tamari or gluten free soy sauce
1 teaspoon fish sauce
375g rice noodles
350g pak choy, stalks and leaves separated
3 spring onions, trimmed and finely sliced
small bunch fresh coriander, roughly torn
1 red chilli, deseeded, halved lengthwise and sliced finely
300g cooked chicken
In a large pan bring the stock, coconut milk, Tamari, fish sauce, zest and juice of the lime and half the chilli up to a gentle simmer.
While that’s happening, cook the noodles as per instructions.
Add the pak choy stems to the broth and simmer for 1 minute.
Spoon noodles into pre warmed bowls.
Top with pak choy leaves, coriander, spring onion and chicken.
Spoon over the broth and sprinkle with a little chilli.