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1
In a saucepan, pour the chicken stock and add to it the following - the lemongrass, 1 fresh chilli or 1-2 dried chilli, ginger, sliced onions, sugar, soy-sauce, and coconut milk.
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2
Bring to a boil on medium heat and then lower the heat and let it simmer for about 40 min to 1 hour. Add the lime juice and lime zest as well.
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3
In the meantime start preparing the noodles. Place the noodles in a bowl and add the salt. Pour boiling water over the noodles to soak and keep it covered for 10 minutes (a little less time than the manufacturer's instructions).
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4
Drain the noodles and drizzle in some oil to coat the noodles. This is to prevent the noodles from sticking together and turning mushy. You can use unflavoured oil or chilli oil if you prefer. Set aside until you are ready to serve.
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5
When the soup has simmered for at least 40 minutes, strain the soup to remove the onion, ginger, lemon grass and chilli. Discard this and keep the soup aside.
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6
In the same saucepan, heat 2 tbsp of oil and add the chilli flakes. When the chilli flakes start to sizzle and turn dark, pour the strained soup back in.
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7
Thinly slice a de-seeded red chilli (dry or fresh), and add it to the soup (de-seed it if you prefer less heat).
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8
Bring the soup back to a simmer, and add salt to taste.
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9
Once the soup is simmering, add the thinly sliced chicken. Let the chicken cook in the simmering soup (which should take about 10 minutes)
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10
Divide the soaked noodles between two bowls and add the julienned cucumber.
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11
Ladle the soup over the noodles and cucumber and serve immediately.
