By Judy Bastyra and Becky Johnson
Originating in China, this dish has now spread throughout the whole of South-East Asia and is loved for its comforting blandness. It is invariably served with a few strongly flavoured accompaniments.
Make the garnishes by heating the groundnut oil in a frying pan and cooking the garlic and shallots over a low heat until brown. Drain on kitchen paper and reserve for the soup.
Pour the stock into a large pan. Bring to the boil a