Spicy Thai Noodle Soup

1 carton of chicken or veggie broth
1 chicken carcass (optional)
2 hot yellow or red peppers, seeds removed
2 inch knob of ginger, smashed
4 cloves of garlic, smashed
2 green onions, chopped
1 stalk lemon grass, smashed
1 Tbsp soy or fish sauce
zest & juice of 1 lime
8 mushrooms, sliced
2 tsp toasted sesame oil
2 individual packets of Japanese ramen noodles (or other noodles)
1 carrot, julienned
1/2 cup shredded chicken, bbq pork or diced tofu
1/2 bunch of cilantro, chopped

In a large pot, bring the broth, carcass (if using), chilis, ginger, garlic, lemongrass, green onions, soy/fish sauce and lime zest to a low, simmering boil. Reduce heat to low and simmer for 30 minutes. Strain out all the solids and discard. Place broth back into the pot.

Meanwhile, heat sesame oil in afryign pan and add the sliced mushrooms. Saute until golden and juicy. Add the mushrooms and their liquid into the broth, along with the julienned carrots, ramen noodles and your choice of meat or tofu, and bring the pot to a low boil for 2 minutes, careful not to overcook the noodles. Add in lime juice, adjust for seasoning and serve. Top bowls with fresh cilantro.