Method

• In a pot add the chicken stock, finely grated garlic and ginger
• Bring to a simmer on a medium heat, add the chicken thigh
• Simmer until the chicken is cooked through Remove the chicken from the pot, shred and set aside Add the carrot, cabbage and corn to the chicken stock and simmer until the vegetables are just tender
• Add the coconut water, spring onions, tamari, fish sauce and lime juice Add the shredded chicken back to the soup and bring the soup back to a simmer Cook the rice noodles as per instructions on packet To serve the soup place some noodles in the bottom o
• Garnish with roughly chopped coriander, chilli and lime wedges