Ingredients

Steps

• Simmer chicken stock with chopped lemongrass and two split chillies in a large saucepan.
• Add lime leaves, one sliced shallot, ginger, and halved garlic, then cook gently for 15 minutes.
• Mix chicken ball ingredients in a bowl and roll into 16 balls using cornflour-dusted hands.
• Strain the stock into a clean pan and stir in remaining shallots, lime juice, fish sauce, sliced chillies, and bruised lemongrass.
• Simmer the chicken balls in the broth for five minutes, then add noodles and simmer for two minutes.
• Add mange tout and red pepper and simmer for two more minutes until cooked through.
• Season to taste and serve in bowls topped with fresh coriander.