In a large saucepan over medium heat, add all the coconut milk and water. Crush the lemongrass to release the flavour and add it to the saucepan. Then add the ginger, chilli, garlic and shallot. Add one handful of the coriander leaves and bring to a simmer for 20 minutes. Don’t let the broth boil.
Once ready, strain and discard the solids, saving the coconut milk broth. The broth is now