Preparation
Step 1
Set a medium saucepan with a lid over a medium heat and pour in the olive oil. Add the chicken thighs and cook until golden brown all over.
Step 2
Remove the thighs from the pan and set aside until needed.
Step 3
Add the shallots to the pan and cook for 3-4 minutes. Stir in the garlic, ginger, lemongrass, and chilies and cook for a further 2 minutes.
Step 4
Pour over the chicken broth and return the chicken thighs to the pan. Bring to a gentle simmer and reduce the heat to low. Continue to simmer for 25 minutes.
Step 5
Remove the chicken from the pan and shred the flesh using two forks. Return the meat to the pan. (If you wish, you could freeze the mix at this point and defrost thoroughly when needed, then reheat).
Step 6
Add the vermicelli, corn and lime juice to the pan and simmer for 5 minutes or until the vermicelli is al dente.
Step 7
Ladle into bowls and top with the fish sauce, coriander, and green chilies. Serve with lime wedges on the side.
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