1. Puree all the paste ingredients in a food processor until smooth. 2. Put the vermicelli noodles into a bowl and add 1 litre of boiling water. Blanch for 2 minutes, then drain. Transfer the noodles into a bowl of ice-cold water for 3 minutes, then drain again and set aside. 3. In a frying pan, dry-toast the spice mix ingredients on a medium heat for 30 seconds, then transfer to a spice grinder and grinder until fine. 4. In a bowl, mix together thoroughly the blended spice paste, ground spice mix and ground turmeric. 5. Heat a saucepan over a medium heat. Add the oil and saute the spice paste mix for 2 minutes, until fragrant. Add the prawns and cook for 2 minutes, until they have turned pink and are cooked. Add the salt, sugar and coconut milk, along with 750ml of water, and bring to the boil. 6. Reduce the heat to low and add the spinach, tofu, beansprouts, drained noodles and lime juice. Cook for 2 minutes, then transfer to a bowl and serve.