Step 1

Finely chop coriander roots, reserving leaves and stems. Place roots in a large stock pot with bruised garlic, ginger, leek, lemongrass, sesame oil, mirin, soy and chicken. Add 10 cups (2.5L) cold water until chicken is covered. Place over medium heat and bring to a simmer. Reduce heat to medium-low and simmer for 3 hours or until stock is deeply flavoured.

Step 2

Remove chicken and cool slightly, then shred meat, discarding skin and bones. Return chicken to the pot, add greens and cook for 2-3 minutes until greens are cooked. Chop coriander leaves and stems and place in a food processor with extra garlic cloves, extra 1 tsp sesame, lime juice, fish sauce and chilli. Whiz to finely chop, then stir through soup just before serving.