1 Peel and finely chop ginger.
2 Rinse and chop scallions into thin rings.
3 Cut chile pepper in half lengthwise, remove seeds, rinse and finely chop.
4 Remove the tough outer layers of lemongrass and trim off the tough portion of root end. Finely chop 5 cm (approximately 2 inches) of the stalk closest to the root end.
5 Whisk together eggs and coconut milk. Season with salt. Mix in ginger, scallions, chile pepper and lemongrass.
6 Pour egg mixture into a non-stick pan over low heat and slowly stir with a spatula, folding curds from edge of pan to center.
7 Rinse and drain bean sprouts.
8 Rinse lime and cut into wedges.
9 Serve scrambled eggs alongside bean sprouts and lime wedges.