Step 1

Pour boiling water over the noodles and stand for 15 minutes or until soft.

Step 2

Meanwhile, place the stock, lemongrass, garlic, ginger, galangal, chilli and 2 cups (500ml) water in a large saucepan. Bring to the boil, then reduce heat to medium. Simmer for 12 minutes or until slightly reduced. Add mushrooms and cook for 3 minutes, then stir in the fish sauce and lime juice.

Step 3

Divide the noodles and bean sprouts among bowls, reserving a few sprouts to garnish. Ladle over the soup, then serve topped with the reserved bean sprouts and fresh herbs.