Step 1: 1. In a wok or frying pan, gently fry the noodles in a little oil so that they are just cooked. Set aside for later.
Step 3: 2. In a large pot, bring the chicken stock to the boil. Add your shredded chicken and lemongrass. Boil for one minute on a high heat.
Step 5: 3. Reduce the heat and put the lid on the pot and leave for a further five minutes.
Step 7: 4. Add your vegetables, ginger, garlic and two of the chopped chillies. Leave on a medium heat for another five minutes or until the veggies are coooked.
Step 9: 5. Add the lime juice, nam pla and coconut milk and stir the soup well.
Step 11: 6. Taste test the soup. If it needs more seasoning, add more nam pla (this is used similarly to soy sauce in thai cooking). Too spicy? Add a little more coconut milk until you have it just right. If it’s tasting a bit too sour, try adding a teaspoon of brown sugar.
Step 13: 7. Add the noodles that you cooked earlier to the soup.
Step 15: 8. Ladle the soup into a bowl. Garnish with some coriander, and then the extra chopped chilli that was left aside.