Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
In a large saucepan, heat the rapeseed oil and gently sautee the red onions over a medium heat for 3 minutes. Add the garlic, ginger and coriander stalks and continue to cook for a further 2 minutes.
Pour in the water and add the chicken bones, making sure that they are submerged (chop the carcass up with a large knife if need be). Bring to the boil, and turn down to a simmer for 30 minutes.
Take out the bones and add the lemongrass, kaffir lime leaves and strips of butternut. Cook for 10 minutes or until the butternut starts to go soft. Add the shredded chicken, broccoli, spinach, coconut milk, lime juice, spring onion, Maldon Sea Salt and pepper and simmer for 2 minutes.
Take off the heat and let the flavours infuse for 3 minutes. Taste and adjust the salt, lime and add chilli as required.
Serve with additional lime wedges and chilli (optional).
P.s. If you didn’t have a roast chicken simply use a stock cube instead of the carcass and finely slice a chicken breast.
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If you are looking for something a little more hearty, try stirring in cooked rice or Vermicelli rice noodles at the end.”