Ingredients (serves 4 | makes 4 Bowls)

• 1.25kg Fresh Free-range Chicken, quartered
• 12 Dilmah Cinnamon, Tumeric, Ginger and Nutmeg Tea Bags, tags removed
• 2 stalks Fresh Lemongrass, bruised and tied in a knot
• 6 Kaffir Lime Leaves
• 1tsp Salt (or to taste)
• 1 tsp Black Peppercorns
• 1.5 tsps Coriander Seeds
• 2 tsps Cumin Seeds
• 5 Shallots, peeled and halved
• 3 tbsps Peanut Oil
• 150g Vermicelli Noodles
• 1 tbsp Fresh Lime Juice
• 4 Choko, peeled and diced
• 2 handfuls Chopped Greens such as Kale, Celery Leaves, Mint, Thai Basil and Coriander Leaves
• 2 Shallots, thinly sliced and fried in vegetable oil until brown (optional for garnish)
• 4 Lime cheeks
• Chilli Paste (Sambal) for serving

Method

1. Cut the chicken into quarters and then separate the breasts and the legs from the bones. Set the breasts and legs aside.
2. Place the chicken bones with the lemongrass, kaffir lime leaves, salt and enough water to cover them in a saucepan and bring to the boil. Reduce heat to a simmer and cook for a further 30 minutes, skimming occasionally to get a clear broth.
3. Strain the liquid through a fine sieve into a clean saucepan, add the halved shallots and the tea bags and return to the stove and bring back to a simmer.
4. Add the chicken breasts and the legs to the stock. Bring back to a simmer and cook for 15 minutes then remove the tea bags.
5. Gently toast the peppercorns, coriander seeds and cumin seeds in a frying pan.
6. Add the choko to the broth and cook for another 5 minutes. Remove the chicken and the choko from the stock. Remove the skin on the chicken and slice breasts into 1cm thick slices.
7. Cook the Vermicelli noodles according to instructions.
8. Turn off the heat under the soup and stir in the fresh lime juice. Taste to see if more salt is required.
9. To serve, divide the chicken, vermicelli noodles, choko and greens between 4 wide soup bowls and then spoon over the chicken broth.
10. Serve with a lime cheek and chilli sambal at the table.