Thinly slice chicken, capsicums, spring onions and chilli. Finely dice or grate garlic and ginger. Bruise lemongrass stalk by hitting with the back of a knife to release the flavours and roughly chop snow peas.
Bring stock, water, fish sauce, tamari, chilli, garlic, ginger and lemongrass stalk and half the spring onions to a boil in a saucepan.
Break noodles into short pieces, add to the broth and cook per packet directions (approximately 6-8 mins).
In the last minute or two of cooking add the chicken and veggies and simmer until chicken is cooked through. Remove lemongrass stalk and discard.
Garnish with coriander and remaining spring onions to serve.
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