Step 1

Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 3 minutes or until tender. Refresh under cold running water. Drain.

Step 2

Place the stock in a large saucepan over high heat. Bring to the boil. Add the chicken, shallot, ginger, chilli and tamarind and cook, stirring, for 5 minutes.

Step 3

Add tomato, fish sauce and sugar, and cook for 2 minutes. Add the snow peas and cook for 1 minute or until snow peas are bright green and tender crisp.

Step 4

Divide the noodles, coriander and basil among serving bowls. Ladle the soup among the bowls and serve.