Step 1

Heat oil in a small fry pan on medium heat and gently cook shallots and garlic until caramelised and golden brown (about 4-5 minutes).

Step 2

In a large-size pot combine caramelised shallots and garlic, lemongrass, ginger, spice mix, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer. Simmer very gently for about 15 minutes to allow all the flavours to infuse and the chicken breasts are just cooked.

Step 3

Meanwhile, prep the vegetables and cook the noodles according to packet instructions until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.

Step 4

Remove the cooked chicken breasts from the soup and shred the meat using two forks. Divide shredded meat between bowls of noodles.

Step 5

Strain the soup through a sieve. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.

Step 6

To serve, ladle piping hot soup into bowls of noodles and chicken, and top with carrot, spring onion, bean sprouts, herbs, crispy shallots and kaffir lime leaf. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to add to taste.

Step 7

*Crispy Asian shallots are available at Asian supermarkets