Step 1

Heat the oil in a large saucepan over medium-high heat. Add the garlic, chilli and lemon grass, and cook, stirring, for 2 minutes or until fragrant. Add stock. Cover and bring to the boil. Reduce heat to low. Add chicken and simmer, covered, for 15 minutes or until cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 5 minutes to cool slightly. Coarsely shred chicken.

Step 2

Add the noodles to the stock. Bring to the boil and cook for 2 minutes or until noodles are tender. Add the lime juice, fish sauce and chicken, and cook for a further 1 minute or until heated through.

Step 3

Meanwhile, bring a large saucepan of water to the boil over high heat. Add the spinach and remove from heat. Refresh under cold running water. Drain well.

Step 4

Ladle the soup among serving bowls. Top with spinach and coriander. Serve immediately with lime wedges, if desired.