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1. Put stock, fish sauce, cardamom, star-anise and ginger in a large saucepan over a high heat and bring to a simmer. Reduce heat to medium, add chicken and simmer for 10-12 minutes or until cooked through. Remove chicken and set aside to cool.
2. Continue to simmer soup for 10 minutes to infuse flavours. Put basil, coriander, mint and snow pea sprouts in a colander and rinse with cold water, shaking off excess. Put noodles in a heatproof bowl, then pour over enough boiling water to cover. Stir until noodles are separated and soft. Drain. Shred chicken, using your fingers or 2 forks. Remove star-anise and cardamom from soup and discard.
3. Return chicken to soup. Divide noodles between serving bowls and ladle over soup. Top with herbs, snow pea sprouts and chilli. Serve with lime wedges.n Per serve: 1074kJ; protein 21g; total fat 4g (sat. fat 1g); carbs 32g; sodium 2055mg; GI estimate low (does not include ‘to serve’ item)