Serves 2/3

For the Broth:
4 Cloves
4 Star Anise
4 Cardamon Pods
2-3 Cloves of Garlic
1 Onion, Chopped
6-8 cups of vegetable broth (you can use a stock cube if you prefer)

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200g Rice Noodles (approx 100g cooked per person for main meal, 50g for a lighter one)
4 Spring Onions Chopped
2 Handfuls of Beansprouts
Handful of Coriander
1-2 Cloves of Garlic
Fried Onions (these can be found near the salad dressing normally)
1 Lime

Optional
Fresh chopped Chilli
Handful of Thai Basil
Handful of Mint
Sriracha
Hoisin Sauce 

How To:
In a large pot slowly heat up and dry roast the spices until they are fragrant and aromatic, making sure not yo burn them. Then add the stock, onions, garlic and bring to a boil, then simmer for 30 minutes. Strain the broth using a sieve to get out all the onion, garlic and spices to be left with a fragrant soup broth.

Cook rice noodles as per instructions on the packet and drain. Assemble bowls with cooked noodles, beansprouts, fried onions, coriander, garlic and scallions. When ready to eat, pour over hot broth and eat immediately. Add chilli, Sriracha or Hoisin as desired.

(You can of course add meat if you choose to, or even things like mushrooms and tofu to bulk out the soup a little bit, but I personally just like it with the noodles!)