Chilli, turmeric and ginger add extra goodness to this fragrant soup. The base freezes well, like a frozen first add kit for menacing lurgies that coincide with the cooler climate.
Bring 3 litres of good quality chicken stock to a boil in a large pan then place in a chicken (about 1.5kg) and two finely chopped lemongrass stalks. Bring back to a boil then simmer gently with a lid for 1 hour 20 mins.Carefully remove the chicken and when cool enough to handle, shred the meat from the carcass. Strain the stock, discarding the lemongrass before adding the shredded chicken. Toast 1tsp each of cumin seeds, coriander seeds and black peppercorns before grinding in a pestle and mortar. Use a food processor to make a paste from 5 red shallots, 4cm piece of ginger, 4cm piece of fresh turmeric, 1-2 red chillies, 3 cloves of garlic and a pinch of salt.Heat 1tbsp of oil in a shallow pan and fry the paste with the spices until fragrant before adding it to the broth and bringing to a simmer whilst you cook your noodles according to packet instructions. Adjust the seasoning of the broth using fish sauce and lime juice.Drain and distribute your noodles between bowls before ladling over the hot chicken broth. Serve with chopped coriander and fried shallots.