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Put a small pot over medium heat and add in the chicken fat or butter.
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When fat of choice is shimmering, add onion, carrot and celery and sautée for a few minutes.
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Give the lemon grass a thorough pounding with the back of a heavy knife, then cut in half lengthwise.
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Add lemon grass, ginger and garlic to the pot and pour over the chicken stock.
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Allow stock to slowly come to a boil, back the heat down to a simmer and simmer for about 20 minutes.
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After 20 minutes, carefully remove the lemon grass and ginger using a slotted spoon or similar.
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Raise heat slightly and bring soup to a low boil, toss in the cooked chickens along with the noodles.
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Cook for another 3-4 minutes until noodles are pliable and tender.
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Stir in fish sauce, soy sauce and Sriracha, then kill the heat.
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Ladle soup into a bowl and squeeze a bit of lime or lemon juice into the bowl immediately before serving.
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Consume while piping hot, add more soy sauce or hot sauce as you see fit