Step: 1/11

Wash and deseed the chillies and cut into fine strips. Peel the lemon grass and ginger and chop finely.

Step: 2/11

Peel and wash the spring onions, pepper and carrot and cut into thin strips.

Step: 3/11

Pour 1l boiling water over the noodles in a bowl.

Step: 4/11

Fry the chilli, carrot, ginger and lemon grass in a pan in hot oil.

Step: 5/11

Add the vinegar and 900ml stock. Bring to the boil.

Step: 6/11

Add the spring onion and pepper strips.

Step: 7/11

Mix the remaining stock with the cornflour and stir into the soup.

Step: 8/11

Simmer for 5 minutes, stirring constantly.

Step: 9/11

Drain the noodles in a sieve and add to the soup.

Step: 10/11

Season with soy sauce and pepper.

Step: 11/11

Serve in small bowls topped with coriander.