Tom jeud kai (clear chicken broth with glass noodles)

Instructions

1. Put the chicken in a large pot with cold water, the sliced ginger and one onion cut in half.
2. Bring to a boil, skim the surface, then let it simmer gently for 30 minutes.
3. Remove the chicken, shred the meat and put the pieces back in the broth if you like.
4. Strain the broth, then add the fish sauce, salt and crushed garlic.
5. Cook the vermicelli in boiling water according to the package, then divide them among the bowls.
6. Pour the hot broth over the noodles, then add the chicken, the chopped spring onions and the chopped coriander.
7. Add a little pepper and serve right away with a lime wedge.