Step 1

Roughly cut up the fresh red chilies, lemongrass, shallots and garlic. Blend all spice paste ingredients (except oil) until fine. Add some water to aid the blending process. Heat the oil and fry the paste until aromatic, on medium heat, for at least 5 minutes. Add water (or shrimp shell stock) and bring the broth to boil before adding coconut milk, chicken bouillon powder, rock sugar and salt to taste. Add the tofu puffs and cook for a few more minutes, stirring continuously to prevent the coconut milk from curdling.

Step 2

Blend all the ingredients to a fine paste. Heat up the oil and fry the chili paste until aromatic over medium heat, for about 5 - 8 minutes. Dish out and set aside.

Step 3

Place some noodles, rice vermicelli and bean sprouts in a bowl. Ladle the curry mee stock over, along with a couple of tofu puffs and pig's blood cubes. Add the toppings and serve immediately with 1 teaspoon (or more) chili paste. Mix the chili paste well with the noodles and broth and eat immediately.