Making your own chicken broth using chicken bones is easy; cooking a whole chicken, though, gives you both a light broth and some chicken to go with it.
- 1 chicken (about 1.4kg), legs removed
- 60 gm ginger, cut into julienne
- 15 gm fresh turmeric, finely chopped
- 1 lemongrass stalk (white part only), very thinly sliced spring onion, coriander, leafy greens (we used chrysanthemum leaves; see note) and lime wedges, to serve
- 1Bring 3 litres of water to the boil in a large saucepan. Add chicken and legs, season lightly with salt and bring back to the boil. Boil for 2 minutes, then turn off the heat and set aside to cool completely in stock (4 hours). Remove chicken and discard skin. Remove meat from bones and coarsely chop.
- 2Return stock to the heat, add ginger, turmeric and lemongrass, bring to the boil and season to taste.
- 3Divide chicken among bowls, top up with stock, scatter with spring onion, coriander and chrysanthemum leaves, and serve with lime wedges.
Chrysanthemum leaves, also known as tong ho, are available from Asian grocers. Baby spinach works nicely instead.