Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.

Remove the chicken to a board and shred into bite-size pieces using a couple of forks.

2)Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce.

Simmer for 3-4 mins until the noodles are tender.

Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using.

Serve with extra soy sauce for sprinkling.