...use the leftovers in Roast chicken noodle soup,
Serves 2 Prep 10 mins Cook 20 mins
1 tbsp olive oil 1 red chilli, deseeded and chopped 1 garlic clove, finely chopped 1 tbsp Thai fish sauce 1 tbsp tamarind paste 1 tbsp soft brown sugar 1 tbsp turmeric a pinch of cumin a pinch of ground ginger (or 1.5cm
root ginger, finely chopped) 4 spring onions, chopped (and/or
other stir-fry vegetables as you like) 150ml coconut milk 300g leftover roast chicken, shredded 700ml chicken stock 100–200g dried noodles, depending
on how hungry you are fresh coriander leaves, to serve a sprinkle of sesame seeds, to serve
1 Heat the oil in a pan with tall sides that is large enough to hold a litre of liquid over a medium heat. Fry the chilli and garlic with the fish sauce, tamarind paste, sugar, turmeric, cumin, ginger and a good pinch each of salt and pepper.
2 Add the spring onions and cook until golden. Pour in the coconut milk, add the shredded leftover chicken and cook until the mixture starts to bubble. Pour in the stock and bring back to the boil. Bubble the soup for 4– 5 mins. Follow the packet instructions to cook your noodles, but most need only a few minutes cooking time, so add them into the soup and cook for the required amount of time. Serve with a sprinkle of fresh coriander on top. To add a bit of toasty crunch, heat a dry frying pan over a medium heat and toast a handful of sesame seeds for 1–2 mins until brown. Sprinkle them on the top, too.
Recipes adapted from Modern
Meat Kitchen by Miranda Ballard (£16.99, Ryland Peters & Small). Photography by Steve Painter. Easy Cook readers can buy it for just £11.99 including P&P by calling Macmillan Direct on 01256 302 699 and quoting GLR EA5