Thai Street Noodles

For the broth

• Place stock and 1.2L of water in a large-sized pot over a high heat.
• Add all the remaining ingredients and bring to the boil. Reduce heat to low and let infuse for 20 mins before straining and discarding the solids.

Minced Lemongrass Chicken

• While the stock is cooking, make the minced lemongrass by heating 2 tablespoon of oil in a frying pan over a medium heat. Add the garlic, ginger, black pepper and lemongrass and cook for 2-3 minutes until fragrant and lightly coloured. Add the chicken mince, breaking it up with a wooden spoon and cook for 3-4 mins or until slightly browned. Set aside until needed.
• In another large pot, bring 3 litres to the boil and cook the rice noodles for 4-5 minutes or until tender. The noodles should be slightly chewy. Drain well.

To Serve

• Divide the noodled into 4 serving bowls and ladle in the hot broth.
• Evenly spoon over the minced lemongrass chicken into each bowl.
• Top each bowl with some of the fresh mung beans, a drizzle of chilli oil, some fresh coriander and a lemon wedge. Add any other desired condiments such as crushed peanuts and crispy shallots.