Step 1

Place the consomme or stock, star anise, cinnamon stick, sliced ginger, lemongrass and chicken in a large saucepan. Place over high heat and bring to a simmer. Reduce heat to low and cook for 30 minutes or until chicken is cooked through and broth is fragrant. Use a slotted spoon to transfer the chicken to a bowl and set aside to cool slightly.

Step 2

Use your fingers to finely shred the chicken. Combine the extra ginger, shallots, lime leaves, chilli, bean sprouts, mint and coriander in a medium bowl.

Step 3

Strain the stock mixture through a fine sieve and discard the solids. Add the lime juice and fish sauce to the stock mixture. Taste and season with lime juice and fish sauce.

Step 4

Arrange the shredded chicken among serving bowls. Ladle the stock mixture over the chicken. Top with the herb salad and serve immediately.