Step 1

Paste: Combine all paste ingredients except oil and mix well. Fry paste in the oil until browned and aromatic. Cool and store in refrigerator until needed.

Step 2

Soup: Combine 1 cup fried paste with water and coconut cream and bring to a boil. Throw in all the halved tofu puffs and allow it to simmer for 3 minutes.

Step 3

Bring a saucepan of water to a boil and blanch ingredients separately. Noodles and beansprouts – 10 seconds each; seafood and chicken about 20 seconds, until heated through.

Step 4

Divide noodles, beansprouts, seafood and chicken into bowls. Pour over soup and tofu puffs, top with eggs.