Heat the oil in a sauce pan over a medium heat and add the lemongrass, Gourmet Garden Thai Paste, Ginger paste and Garlic paste. Cook for 1-2 minutes until fragrant.
Add the coconut milk, broth, fish sauce, sugar and lime leaves and bring up to a simmer. Cook for 5-10 minutes stirring occasionally.
Add in the mushrooms, bean shoots, spring onions and tofu and simmer for another 5 minutes.
Divide the noodles between two bowls.
Squeeze the lime juice into the soup just before serving. Divide the soup between the two bowls and top with chili oil, coriander, fried shallots and extra bean shoots.