Method
1. Bring the stock to the boil with 300ml water and Bamboo Fungus. Add the chicken, lemon grass and ginger then simmer for 10 mins. Use a large slotted spoon to remove any scum which might be floating on the surface of the broth.
2. Add the remaining ingredients, bring back to the boil and simmer for 5 mins. Serve in bowls topped with a sprig of fresh coriander and garnish with lime wedges.