Created by ImPat on January 23, 2017
Step 1: Place noodles in a heatproof bowl, cover with boiling water and stand for 8 minutes or until softened but still slightly firm.
Step 2: Meanwhile, place paste, stock and 2 cups water in a large saucepan (see note in intro) and bring to the boil over high heat and add lemongrass, ginger and lime leaves and then reduce heat to medium low.
Step 3: Meanwhile, cut gai lan stems from leaves and cut stems into 5cm lengths, cutting any thick stems into quarters and coarsely shred leaves.
Step 4: Add gai lan stems to soup and cook for 4 minutes or until tender and then stir in sugar, fish sauce, chicken and gai lan leaves into the soup and cook for 2 minutes or until chicken is cooked through and remove from the heat and stir in lime juice.
Step 5: Drain noodles and divide noodles and stock mixture among bowl and top with chilli, if using and coriander.