Step 1

In a large pot or Dutch oven set over medium-high heat, add a few tablespoons of vegetable oil and cook the shallot, garlic and ginger until fragrant.

Step 2

Pour in the chicken stock, coconut milk and a teaspoon or two fish sauce then bring to a simmer. Allow to cook for 5 minutes.

Step 3

Add the slices mushrooms, shredded chicken, soy sauce and lime juice. Bring to a simmer and allow to cook for 10 minutes. Season to taste.

Step 4

Cook the noodles according to package instructions then drain.

Step 5

Place noodles in large serving bowls.

Step 6

Ladle over the soup then garnish with fresh sliced chillies and cilantro/coriander.