Thai Hot and Sour Chicken Soup

Ingredients: 3 Chicken Breast Fillets (skinless) 2 tbsp oil 4 cloves of garlic, minced 2 shallots 5 steams corriander(cilantro) leaves included about 30g ginger 3 small red chillis chopped(i think i used 7 though as i like my spice) 3 stalks of lemongrass (i used 4, they come in pairs and I got them discount as they were nearly past their shelf life) 3-3 1/2 pints of chicken stock 3 tbsp fish sauce 100g dry rice noodles 6 scallions(spring onions) 1-2 limes, squeezed
Step 1: Slice the chicken up into strips and bitesize chunks then heat some oil in the pan and then cook the chicken until done.
Step 2: While the chicken is cooking chop the shallots, chilli, corriander, mince the garlic, grate the ginger( I grated as I am not fond of large chunks) and cut the lemongrass into halves and split down the middle ( if you prefer you can finely chop). Remember to keep an eye on the chicken, just set it to the side when it's done.
Step 3: When you have done all your chopping and mincing heat up some oil in a large pot and place the chopped ingredients in and toss in the oil until fragrant, this only takes a couple of minutes.
Step 4: Now its time to add the chicken stock Bring to the boil and let it simmer for about 10 minutes.
Step 5: During this time you can juice the limes and diagonally slice the scallions (spring onions).
Step 6: When 10 minutes is up, add the chicken pieces, give a stir and simmer for another 10 minutes.(ignore the other pots, my mum had left a potato out to soak, and I was making chicken noodle soup in the other pot for my sister.)
Step 7: When 10 minutes is up add the fish sauce and rice noodles and simmer for another couple of minutes until the noodles are soft.
Step 8: Add the sliced scallions (spring/green onions) and lime juice, throw in a handful of corriander(cilantro) leaves and stir.
Step 9: Unless you finely sliced the lemongrass, try and get as much of it out as possible before serving. Serve very hot