As seen on the Today show!


For the Stock:

  • Place the carcass in a large pot. Add all the vegetables and herbs to the pot. Cover with water and bring to the boil. Allow to simmer for approximately 1 hour to 1 1/2 hours. Constantly skim off any fat that comes to the top off the stock. Remove from the heat and pour through a sieve or strainer.

For the soup:

  • Pour the strained stock into a clean pot. Bring it to the boil. Add the noodles, diced celery, leek and carrot. Cook for 3 minutes until the vegetables start to soften and noodles start to cook. Add the chicken and shiitake mushrooms. Cook for 2 minutes until the chicken is hot and the mushrooms are cooked. Season with a little salt and pepper. Squeeze in the lime juice and add the chopped chives. Take 4 serving bowls and place the coriander, spring onion and chili in the bottom of each bowl. Ladle in the hot broth. Finish with a very small drizzle of sesame oil in each bowl.