4spring onionsfinely sliced, green and white parts separated
Thumb-sized piece gingergrated
Small tin sweetcorndrained
A few sprigs corianderroughly sliced
Soy sauceto taste, approx. 2 tbsp
In a large saucepan, add the chilli, garlic, ginger, lemongrass, and spring onion whites and cook over high heat for a minute or two until fragrant.
Pour the stock into the pan and add the chicken. Bring to the boil and reduce to simmer for 15 minutes.
Keep simmering the soup but remove the chicken onto a chopping board. When cool enough to handle, thinly slice the thighs and return to the saucepan. Shred the chicken breast with two forks and return to the pan alongside a generous splash of soy sauce, sweetcorn, coriander, the spring onions’ green ends, and enough noodles for one serving.
Cook for 4-5 minutes until the noodles are soft and cooked. (Only cook enough noodles for the amount of soup you plan on eating, as they’ll go very soft and unpleasant if re-heated. If you do plan on re-heating the soup, add the noodles and cook fresh).
Ladle into large bowls and finish with a few cracks of black pepper and additional soy sauce, to taste.