Fill a large pot with water and sprinkle salt. Place on a medium heat and bring to a boil.

Once the water has come to a boil, lower the heat and place the chicken and quartered onion in the pot, allow to simmer for 40 minutes.

After the time has elapsed, remove the chicken and place onto a dish to cool down.

In a small frying pan, place the spices alone and stir until fragrant. Approximately 4 to 5 minutes. Once you have done this add them to the broth.

Add in the stock cubes and onion slices and allow to simmer on low for 2 hours. *If you decided to use a whole chicken place the bones into the broth as well.

In the mean time, slice the cooled down chicken into thin slices and set aside.

Once the broth has finished simmering pour through a sieve and discard the leftover spice pieces and any chunky bits.

Cook the noodles as per packet instructions.

Mix through the chicken pieces and coriander through the broth.

Layer a bowl with the cooked noodles and ladle some broth and chicken atop of it.

Garnish with the Thai basil leaves, bean sprouts and finely sliced spring onion. Drizzle some soy sauce and a squeeze of lemon. *Add chili oil if you also wish.