Wash the chicken thoroughly with a generous salt rub and set aside. Cut the white stalk ends of the spring onion and set aside. Dice the green tops into ½ cm pieces and set aside for garnish. Cut the lemon into wedges and set aside.

Peel and wash the onion, carrot and radish. Cut the carrots and radish into 4 to 5 cm lengths then half the carrots and quarter the radishes lengthways and set aside. Cut the onion into quarters, cutting only halfway down to keep it intact and set aside.

In a medium pot, bring water (1 L for 2 servings / 2 L for 4 servings / 3 L for 6 servings), chicken stock, onion, carrot, radish, spring onion stalks and half the fried shallots to a boil. Add the Ahh Maa Chicken Soup Seasoning and fish sauce and stir to combine.

Once boiled, place the chicken maryland into the broth and return to a boil. Reduce to medium/low heat, cover with a lid and simmer for 10 minutes. Turn off the heat and leave the chicken in the closed pot for a further 10 minutes. In the meantime, fill a large bowl with ice and water.

Remove the chicken and place into the ice bath for 15 minutes. Meanwhile, continue to simmer the broth and vegetables on low heat for 15 minutes. Once 15 minutes has been completed, remove the chicken from the ice bath and shred into bite sized pieces and set aside.

Bring a medium pot of water to a boil. Add the macaroni and cook for 15 to 20 minutes until soft and cooked through. Drain and set aside.

Divide the noodles evenly between serving bowls based on the number of servings. Top with the shredded chicken, diced spring onion and remaining fried shallots.

Ladle the hot broth, radish & carrots generously over the noodles and chicken. Serve alongside chilli paste and lemon wedges to taste.