Bring the stock and soy sauce to the boil in a pot. Peel and chop the ginger and garlic cloves. Clean, wash and chop the lemon grass. Wash coriander, shake dry and pluck leaves from the stalks.
Add garlic, ginger, lemongrass, coriander stalks and wine to the stock and simmer gently for about 30 minutes.
Peel the carrots and cut them diagonally into slices. Clean and wash spring onions and cut them diagonally into rings. Clean chillies, cut lengthwise, wash and remove seeds. Cut the pod into small pieces.
Season the mince with salt and pepper and form into small balls. Heat the oil in a pan and fry the meatballs for about 5 minutes while turning. Take them out. Pour boiling salted water over the glass noodles and let them stand for about 5 minutes, drain.
Pour broth through a sieve and collect it in a pot. Bring the soup to the boil again. Add carrots and cook for 4-6 minutes. Rinse sprouts and drain. Add spring onions, meatballs and sprouts to the soup.
Place the noodles in bowls and add the soup. Sprinkle with chili and garnish with coriander.