Step 1

Heat 1 tablespoon of oil in a frying pan over medium high heat

Step 2

Add in the prawn shells and heads and stir fry for 5 to 10 minutes or until fragrance

Step 3

Prepare a large stock pot, add in all the ingredients (except the bean puff) for the broth and bring it to boil

Step 4

Let it boil for 5 minutes under medium high heat and reduce the heat to low

Step 5

Cover with lid and let the broth simmer for an hour.

Step 6

Remove the lemongrass, shells and head.

Step 7

Add in bean puff (Tau pok) and bring the stock to boil under medium heat

Step 8

*IF dinner is not ready to be served, turn off the heat.

Step 9

**Only add in the coconut milk when you are ready to use the broth. If not overboiling will release oil from the coconut milk

Step 10

Add coconut milk, stir well and bring it to boil. Immediately reduce to low heat and let it simmer while you scoop the broth into the assembled bowl of noodles.

Step 11

Add all the ingredients for the curry paste into a blender and blend until smooth

Step 12

Heat a frying pan over medium heat

Step 13

Add it the blended paste and stir fry for about 10 minutes, or until fragrance and it turns darker in colour

Step 14

Lightly blanch the noodles, prawns and beansprout in a pot of boiling water for about 5 secs.

Step 15

Transfer to individual serving bowls and ladle broth over the bowl of noodles

Step 16

Serve hot with a generous scoop of the curry paste.