Combine chicken mince, coriander and ginger. Cut lemongrass in half lengthways and trim to approximately 20cm in length. Divide chicken mixture into four, using wet hands shape mixture around base of each lemongrass. Cover and refrigerate for 2 hours.
Place Five Tastes Laksa Paste, water, coconut milk, tamarind, fish sauce and sugar in a wok, bring to the boil, reduce heat to a low simmer and add chicken lemongrass skewers. Cover and simmer for 8 minutes or until chicken is cooked through.
Carefully remove chicken skewers to serving bowls, pour in soup, top with bean shoots and garnish with coconut and coriander leaves.