10 cups chicken broth
1/2 onion, thinly sliced
1 1/4 ounce fresh ginger, sliced into 4 half inch pieces
2 TBS fish sauce
3 garlic cloves, cut in halves
2 star anise
10 whole cloves
6 baby carrots, sliced in thirds
1 whole chicken breast, trimmed and cut in half
1/2 lb shrimp, shelled and cleaned
3 ounces fresh bean sprouts
2 bags shirataki noodles
3 green onions, sliced
GARNISHES
1/2 cilantro leaves
1/2 cup fresh mint leaves
lime wedges
chopped peanuts

Combine chicken broth, onion slices, fish sauce, baby carrots and chicken in soup pot, bring to a simmer.

In a tea infuser or cheesecloth, place garlic, whole cloves, ginger, and star anise, place back in simmering pot.

Simmer pot for about 30 minutes, then remove chicken. Cut into cubes, then put back in pot.

Remove the tea infuser, discard contents. Add bean sprouts, green onion and shrimp to the soup, simmer for additional five minutes.

Prepare shirataki noodles: open bags, place in colander, run hot water over them for about 2-3 minutes, drain. I like to snip mine with scissors so they are easier to manage. Place drained noodles in a separate serving bowl.

Ladle soup into tureen or separate bowls- serve with garnishes- lime wedges, mint and cilantro leaves and chopped peanuts.