Chicken soup thai style

1 chicken
1 red chili
2 shallots
2 sticks lemongrass
1 inch piece of ginger
1 inch piece glalangal
2 garlic cloves
3 kaffir lime leaves
small bunch coriander
1 Tbs fish sauce
100g thin rice noodles
1/2 tsp sugar

Place chicken in a big pot and add the flavourings, cover with 4 litres of water.  Bring to boil then turn down to a gentle simmer, cook about 2 hours until very tender and stock reduced by half.  Strain stock and discard flavourings. Remove breast meat and shred finely - use the rest of the chicken meat in other dishes. Add rice noodles, coriander leaves, fish sauce and sugar and return to boil.  Simmer 5 mins and serve.