Step 1

Wash chicken under cold water and place in the bowl of a slow cooker. Add onions, carrots, 3 of the spring onions (reserving the green parts), garlic, ginger, spices and coriander roots and stalks. Top up with 2-2.5 litres of cold water - just enough to cover the chicken. Cook on low for 8 hours.

Step 2

Remove chicken carefully and pick off meat, shredding it as you go. Discard skin and bones. Strain stock through a colander into a saucepan. Bring to the boil, reduce heat and add brown sugar, fish sauce and lime juice, to taste.

Step 3

Cook noodles according to packet instructions. Divide between serving bowls and top with a pile of shredded chicken meat, some bean sprouts, sliced spring onion greens, coriander leaves and sliced chilli. Ladle over hot soup and serve with extra lime on the side.