Thai lemongrass and coconut chicken soup

Ingredients

• 1 tablespoon peanut oil
• 8 frenched chicken legs
• 1 red onion, finely chopped
• 1 stalk lemongrass, bruised
• 5 centimetre fresh ginger, thinly sliced
• 4 kaffir lime leaves, bruised
• 1 long red chilli, thinly sliced
• 1 1/2 litre chicken stock
• 400 millilitres can coconut cream
• 200 grams dried rice vermicelli noodles, soaked following packet instructions
• 180 grams fried tofu puffs
• 250 grams punnet cherry tomatoes, halved
• 1/3 cup lime juice
• 1 tablespoon finely grated palm sugar
• 1 tablespoon fish sauce
• coriander leaves, fried shallots to serve