Ingredients

• 1 whole chicken in 4 parts
• 1 diced onion
• 4 small cloves of minced garlic
• 1-2 fresh red chilis, chopped
• Approx one thumb of fresh ginger, minced/finely chopped
• Approx 3-4 pieces of lemon grass, remove top, root and outer layer, cut at an angle
• 6-8 lime leaves
• 1 1/2 teaspoon of salt
• A bit of fishsauce as needed.
• One parcel of finely chopped cilantro
• Glass noodles or rice vermicelli
• Juice from a lime
• 1 pack of shitake mushrooms

Instructions

Butcher the chicken in 4 pieces.

Chop all the ingredients so they are ready to be added to the soup.

Cover the pieces of chicken in cold water in a medium size soup pot.

Bring it to a boil and skim the soup until the chicken no longer produces foam.

Add everything else except for Cilantro and noodles and bring to a boil.

If lacking salt you can add a bit of fishsauce to give the saltiness more depth

Let it simmer for 45-50 mins.

Remove the chicken from the pot, shred it using two forks.

Add noodles and let simmer according to noodle instructions.

Add back the shredded chicken meat as well as cilantro, lime juice and shitake mushrooms.

Serve with lime wedges.