Curried Roast Chicken Noodle Soup

Pick the coriander and finely mince the stalks.

Tip all the chicken liquor into a pan, top up with water or chicken stock until you have a total of 800ml of soup base. Add ½ of the onions in and the tomatoes. Stir the coriander stalks through. Shred the chicken thighs and add in to reheat.

Taste and season the soup with fish sauce, if needed. Cook the noodles according to package instructions.

Add the noodles into a bowl, pour over the soup, top with the veggies and chicken. Finish with a drizzle of chilli oil and serve with lime wedges.