1lemongrass stalk(bash the white end with the back of a knife)
1carrotcarrotcut into matchstick sized pieces using a julienne
1large daikon radish
In a large pot heat the olive oil on medium high heat. Add in the chopped garlic, ginger, chili and star anise and cook for 3 to 4 minutes until the ginger and garlic become fragrant.
Add the lemongrass stalk, fish sauce, lime juice and chicken broth to the pot and bring to a boil. Reduce the heat and leave to simmer for 15 minutes
While the soup is simmering, julienne the daikon and carrots. The carrots should be cut into thin matchsticks and the daikon radish into long thin noodles.
After 15 minutes of cooking, add in the carrots, scallions and shredded chicken, leave to cook for 3-4 minutes. Remove the lemongrass stalks and star anise and add in the daikon noodles a minute or two before serving.
Serve the soup topped with fresh cilantro and chopped chilies.