Heat the stock. Place the spices in a paper tea filter, add to the stock and simmer for approx. 30 minutes. Season to taste with fish sauce, salt and a pinch of sugar.
Finely chop the washed coriander and chilli, slice the spring onions into rings and cut the lime into eighths. Arrange everything together with the shiitake mushrooms in a soup bowl.
Remove the rice noodles from the water and cook in boiling water for 1-2 minutes before draining. Place the noodles in the soup bowl with the seafood and pour over the stock.Finish the soup with fish sauce, lime juice and herbs to taste.
