Place coconut milk, chicken stock, hot sauce, lemongrass and ginger in a saucepan and bring to the boil, stirring occasionally.
Reduce heat and add chicken. Cover and simmer for 12 minutes.
In the meantime, cook the rice according to the packet instructions.
Remove chicken and discard the lemongrass. Now add to the stock the lime juice and brown sugar and stir through. Turn off heat but keep covered to keep hot. In the meantime, shred or slice the chicken.
Divide rice and chicken amongst 4 bowls. Top with snow peas, bean sprouts Thai basil and coriander leaves and pour a few ladles of the hot stock in each bowl. Allow rice to absorb some of the stock for a few minutes before serving.