Put the chicken in a large saucepan
with the coriander seeds, ginger,
lemongrass, lime zest and a little salt.
Add enough cold water to cover, slowly
bring to the boil, then reduce to a
simmer, gently poaching the chicken
for 40 mins until it starts to fall away
from the bone.
Carefully lift the chicken onto a plate
and cover with foil. Leave the stock to
stand for 10 mins, skim off any excess
fat and strain into a clean saucepan.
Pull the chicken from the bones and
tear into chunks.
Bring the stock back to the boil, then
add the fish sauce, soy, coconut milk,
garlic, chillies and coriander stalks.
Simmer for 2 mins, return the chicken
to the pan and cook for a further 5 mins
until warm. Add the spring onions and
lime juice to taste.
Divide the noodles between 6 bowls,
then use a slotted spoon to lift the
chicken and veg into each. Season
the stock and pour over. Scatter with
coriander and mint leaves, and serve
with a drizzle of sesame oil, if you like.