Rinse the thin rice vermicelli noodles in cold water and let soak until ready to use.

Soak the clams in fresh water for 20 minutes. Drain and set aside.

Heat 1 tablespoon coconut oil in a medium saute pan over medium-high heat. Add the 2 Thai chile, ½ tablespoon ginger, ½ tablespoon garlic, and 2 shallots. Saute for 1 minute or until lightly browned. Add 16 ounces clam stock, 1 teaspoon lime zest, and 1 stalk lemongrass. Cover and bring to a boil. Reduce the heat to low and continue to simmer for 20 minutes.

Remove the lid and season the soup with 2 teaspoon brown sugar, 2 tablespoon fish sauce, 1 cup coconut milk, and juice of 1 lime. Increase the heat to medium-high and bring it back to a boil.

Meanwhile, boil a medium pot of water. Add the vermicelli noodles and cook until softened. Drain and rinse in cold water.

Add the clams to the lemongrass stock along with 2 cups of Chinese spinach. Cover the pot and cook until the clam shells begin to open, about 4-5 minutes. Remove the lid and stir in the noodles. Remove from heat and top with ½ cup scallions, ½ cup cilantro, and ½ cup Thai basil.

Portion the clams and noodles into bowls and finish with a squeeze of lime.