Wild Nettle and Bone Broth with Rice Noodles

Place the chicken carcass, ginger, onion, and garlic in a heavy-bottomed pot. Cover with 1 liter cold water and bring to a gentle boil.

Reduce heat to maintain the barest simmer—just a few lazy bubbles breaking the surface. Simmer uncovered for 1 hour, adding water as needed to maintain level.

Strain the broth through a fine-mesh sieve into a clean bowl. Reserve 150ml for this soup; freeze the remainder in small portions for future use.

In a small saucepan, combine the reserved broth with tamari, lime juice, chile, and grated ginger. Bring slowly to a simmer.

Cook rice noodles according to package directions. Drain and set aside.

Add coconut milk to the simmering broth, then fold in the nettles (or spinach) and cooked noodles. Heat gently until greens are wilted—do not boil. (If using wild nettles, their sting disappears once heated. Forage only from clean areas away from roads.)

Taste and adjust seasoning with salt. Serve immediately, scattered with wild garlic and crushed nuts.