Step 1

Cook the noodles in a saucepan of boiling water following packet directions. Refresh under cold water. Drain.

Step 2

Combine stock, lemongrass, ginger, star anise, cinnamon, chicken and coriander stems in a large saucepan over medium heat. Bring to a simmer. Cook for 8-10 mins or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 5 mins to cool. Use 2 forks to shred.

Step 3

Cook the stock mixture for a further 5 mins. Strain into a heatproof bowl. Discard solids. Stir in fish sauce and lime juice. Divide noodles and chicken among serving bowls. Ladle over the soup. Sprinkle with coriander leaves. Swap me You can use 1 tbs lemongrass paste here instead of the lemongrass stems. Serve with lime wedges, sliced red chilli, bean sprouts, sliced spring onion and mint leaves