Spicy Peanut Chicken Noodle Soup

Directions

Prep the stock

1. Place the chicken frame and wings in a large saucepan and cover with just enough water to submerge.

2. Place over a high heat and bring to a boil. Reduce heat and simmer for 25 minutes.
3. Remove the chicken bones from the saucepan and set aside until cool enough to handle (around 6 minutes).
4. Pick cooked chicken meat from the frame and wings and set aside in a bowl.
5. Return the bones to the saucepan and return to a boil. Cook over medium heat for a further 30 minutes.
6. Strain chicken stock through a fine sieve into a large jug (you should have 800mls). Discard bones.

Cook the soup base

1. Heat oil in a large saucepan (or saucier) over medium heat.

2. Saute the shallots with a pinch of salt for 1 minute, until softened. Add garlic, ginger and chilli, cook for a further 45 seconds to a minute. If the pan is starting to brown, you can use a little bit of your chicken stock to deglaze it.
3. Add peanut butter and stir to combine well and add a ladle of the stock to help melt. Stir in the fish sauce and sugar, then slowly pour in stock, stirring to blend well.
4. Bring to a simmer, cook for 10 minutes, stirring occasionally.
5. Stir through chicken meat to warm through, then lime juice and soy sauce. Keep on a low heat to keep warm.

Finish and serve

1. Bring a pot of water to a boil.

2. Blanch noodles in a large saucepan of salted boiling water for 2 minutes, or according to packet directions. Remove from the water and divide between serving bowls. Add the bok choi white to the water and blanch for 30 seconds, and then add the greens and blanch for another 30 seconds and then drain.
3. Pour the hot stock mixture over the noodles, then the bok choi. Top with spring onions and chilli crisp (optional).