Step 1

Prepare the paste.Remove the middle stem of the kafir lime leaves. Roughly chop the red chillies, lemongrass, turmeric, galangal, ginger. Add into a blenderTo the blender, add shallots, kafir lime leaves, dried shrimp, candlenuts, 200ml water, and blend into a smooth paste.Heat vegetable oil in a pot and fry the paste.Add dried chilli paste and coriander powder to the pot, simmer till you see oil start to rise to the surface.

Step 2

Prepare the stock.Add shrimp, cockles, prawn heads and shells, onion, lemongrass, garlic, ginger, lime leaves to 1000ml of water. Simmer for 10 minutes.

Step 3

Combine paste and stock.In the pot with the paste, add chopped prawnsStrain the prawn stock into the pot with the paste.Add chopped Laska leaves (or Vietnamese Mint) and chopped coriander leaves. Simmer gentlyAdd coconut milk to the pot.Add a pinch of salt and sugar.Add fishballs, sliced bean curd puff.Simmer for another 15 to 20 minutes.