Pour the chicken stock into a pan.
Add the lemongrass, garlic and ginger to the stock and set the pan over a very low heat for 5 minutes to gently simmer and to allow to infuse
Add the shredded chicken to the stock with the egg noodles
Simmer the broth for 2-3 minutes, or until the noodles are tender and the chicken is hot
Add the greens & spring onions then add to taste the soy sauce & simmer for a further minute or so.
Finally add bean sprouts.
Serve straight away piping hot into deep bowls and serve with a sprinkling of chilli.
