Thai Chicken Noodle Soup

Ingredients

Half a pack of rice noodles
1 table spoon jarred lemon grass or fresh
Half a table spoon of garlic paste
Half a table spoon of ginger paste
2 star anise
Fresh corriander for garnish
125ml if oyster sauce
6 chicken thighs or legs (skin on for flavor)
1 liter chicken stock
Large handful of sliced veg per person (spring onion, pak choi, carrot sliced with a peeler, fresh ginger, sliced chilies, baby sweet corn, broccoli, sugar snap peas, peppers etc)
2 tea spoons of seasame oil

STEP 1
Heat sesame seed oil on high heat. Fry chicken skin down until brown. Add star anise, garlic and ginger paste. Add oyster sauce and stir.
STEP 2
Add chicken stock and cover and cook until chicken is cooked (30 minutes) and falls off the bone.
STEP 3
Remove chicken at set aside to cool. Remove from bone when cool and place in a bowl. Prepare veg by slicing thinly.
STEP 4
Cook rice noodles as per their instructions. Set aside. When ready to eat place chicken and noodles in a bowl. Add veg to the stock in the pan and cook until just heated through, do not over cook.
STEP 5
Add veg to the bowl and cover with the broth. Garnish with fresh chili and corriander. Eat with chop sticks.