1. Pre-heat oven grill on high heat and line a baking tray with foil. Char the red shallots and ginger on all sides.
2. In a large saucepan bring the stock to simmer then add shallots and ginger, star anise, coriander seed and cloves to stock. Simmer on low heat for 30-40 minutes.
3. Add chicken breasts to the broth and poach for at least 20 minutes (until chicken reaches 74ºC). Then remove chicken and set aside.
4. Add palm sugar to broth and check seasoning. Strain broth through a fine sieve.
5. Portion cooked noodles among 4 large bowls. Pour at least 2 cups of broth into each bowl. Slice poached chicken and add to noodle soup.
6. Top soup with fresh herbs and bean shoots. Serve with sliced chillies and lime wedges on the side.

Options: Drop the carbs and boost the vegetables by removing the noodles and adding julienned carrots, red capsicum and trimmed green beans. Blanch the prepared vegetables in boiling water for 30 seconds and refresh under cold running water before portioning into bowls. The hot soup stock will warm it back up when you’re ready to serve.