Step 1

For the spice paste, place all ingredients in a food processor and whiz to a smooth paste. Transfer to a large stockpot or casserole over medium-high heat and cook, stirring constantly, for 6-8 minutes or until fragrant and lightly caramelised. Add coconut milk and 4 cups (1L) water. Add chicken (add more water if chicken isn’t submerged) and reserved lemongrass stem. Cover surface directly with a circular piece of baking paper and bring to a simmer. Cook for 50 minutes or until chicken is cooked through and stock is slightly reduced. Transfer chicken to a plate to cool slightly, then shred, discarding skin and bones.

Step 2

Bring stock to a simmer and cook for 15 minutes or until reduced. Stir through sugar, fish sauce and lime juice, and check seasoning. Return shredded chicken to pot to warm through. Divide noodles among serving bowls and spoon over soup and chicken. Top with shallots, coconut, onion and reserved coriander leaves.