Step 1

Place the coriander seeds, star anise, lemongrass and ginger pieces into a dry saucepan and heat over med-high heat until toasted and fragrant. This step supercharges the flavors and makes your broth incredibly deep and tasty.

Step 2

Add the chicken broth and bring to a simmer.

Step 3

Place the chicken breasts into the broth and poach for 15 minutes.

Step 4

Remove chicken breasts and set aside for 10 minutes while the broth continues to simmer.

Step 5

Shred the chicken and set aside.

Step 6

Strain the broth and return it to the pot to stay hot, add the optional fish sauce now if desired.

Step 7

Place the shredded chicken, shirataki noodles and bean sprouts on the bottom of your serving bowls.

Step 8

Pour the broth over and garnish with coriander and wedges of lime.

Step 9

This broth will keep in a covered container in the fridge for up to one week. It can also be portioned and frozen.