2 cooked chicken thighs
1 tsp vegetable oil
6 scallions, trimmed and diagonally sliced
1 red chile, seeded and finely chopped
1 garlic clove, peeled and crushed
1-in piece of fresh ginger, peeled and finely grated
4 cups chicken broth
1 carrot, peeled and cut into matchsticks
1/4 cup bean sprouts
2 tbsp soy sauce
1 tsp Thai fish sauce
One bunch of thin pasta or rice noodles
fresh cilantro leaves to garnish

Remove any skin from chicken and shred. Heat oil in a large saucepan and fry the scallions and chile for 1 minute. Add the garlic and ginger and cook for another minute. Stir in the chicken broth and gradually bring to a boil.
Add the carrot, stir and reduce the heat to a slow simmer, cook for about 5 minutes.
Add the shredded chicken, bean sprouts, soy sauce and fish sauce and stir.
Cook for about 20 minutes.
Meanwhile, cook the noodles, drain and rinse (if using rice noodles). Add to the soup and cook for about 5 minutes. Serve with cilantro garnish!