Boil the water in a saucepan and add the
salt and chicken stock.
Once boiling add the chicken breast meat and
reduce the heat to a simmer.
Simmer for about 5 minutes then remove the
chicken from the stock and set aside.
In a frypan add a dash of oil and when
boiling add the garlic, chill and lemon grass.
Once brown remove from the heat and cool
before crushing in a mortar until a fine paste.
Add the paste to the saucepan and remove
the saucepan from the heat.
Shred the chicken into thin strips and
return to the soup.
Stir in the chopped coriander, mint, lime
juice and fish sauce.
