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Prepare the aromatics. Heat the vegetable oil in a large saucepan over medium heat.
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Add the ginger, lime leaves, bruised lemongrass, sliced shallot and chilli herb paste.
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Sauté gently for 1–2 minutes until fragrant.
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Add the chicken. Stir in the diced chicken, coating it evenly with the aromatic mixture.
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Cook for 2 minutes, stirring occasionally.
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Create the broth. Gradually pour in the chicken stock, stirring gently.
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Add the fish sauce, brown sugar and chopped green beans. Bring to a gentle simmer and cook for 5–7 minutes.
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Add the coconut milk and mushrooms. Pour in the coconut milk and add the sliced shiitake mushrooms.
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Stir gently and simmer for a further 5–7 minutes, until the mushrooms are tender and the chicken is thoroughly cooked.
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Avoid boiling vigorously to preserve the smooth, creamy texture.
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Prepare the vermicelli noodles. Meanwhile, cook or soak the rice vermicelli noodles according to the packet instructions.
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Drain well and divide evenly between four serving bowls.
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Finish the soup. Remove the saucepan from the heat and stir in the fresh lime juice.
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Taste and adjust the seasoning with additional fish sauce, sugar or lime juice until the flavours are beautifully balanced. Remove the lemongrass and lime leaves.
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Serve. Ladle the hot coconut chicken soup over the vermicelli noodles, ensuring each bowl contains plenty of chicken, mushrooms and green beans.
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Garnish with fresh coriander, sliced chilli, spring onions and a wedge of lime.
