• 2 cups boiled rice vermicelli noodles
• salt & pepper to taste

For the Soup

• 3 cups chicken stock
• 1 inch stub of fresh ginger
• 3 large garlic cloves slit halfway through the middle
• 1 stalk lemongrass cut into 2-inch pieces and pounded lightly to release oils
• 3-4 kaffir lime leaves
• 2 large fresh red chillies slit halfway through the middle

For the Chicken

• 2 boneless chicken breasts sliced thinly into bite-sized pieces
• 1 tbsp soy sauce
• 1/2 tsp white pepper
• 1/2 tsp garlic powder
• 1 tsp pure sesame oil

For Garnishing

• 1 small red onion thinly sliced
• 1 cup diced extra-firm tofu lightly sauteed in a bit of oil
• 1 cup snow peas sliced at an angle
• 1 cup bean sprouts
• 1/2 cup fresh cilantro roughly chopped
• 1/2 cup fresh mint roughly chopped
• 1/4 cup scallions finely chopped
• 1-2 large red chillies finely chopped
• a couple of wedges of fresh lime