- Poach the fish until cooked. Then separate the cooked flesh from the bone. Keep the cooking liquid and bones.
- Finely blend the bones, fins, and tails together with the cooking liquid using a blender.
- Strain the fish stock through a fine-mesh sieve and set aside.
- Clean and gut your prawns but reserve the head and shells. Blend the prawn flesh into a paste and reserve for later.
- Boil the prawn heads and shells in 3-4 cups of water then transfer into a blender and finely blend.
- Strain the prawn stock through a fine-mesh sieve. Set it aside.
- Meanwhile, blend the dried shrimps and salted fish with some water until you get a paste. Reserve for later.
- Finely blend the shallots, garlic, galangal, ginger, and dried chillies in a blender.
- Dry toast the anise and coriander seeds in a frying pan until fragrant. Then, rind using a mortar and pestle.
- Heat up some oil in a large pan or wok. Sauté the blended aromatics together with the stalk of lemongrass.
- When fragrant, add in the ground herbs and curry powder. Sauté until the oil splits.
- Next, add in the fish stock, followed by the prawn stock. Bring the soup up to a boil and add in the coconut milk.
- Then add to the soup, the blended dried shrimp, blended salted fish, blended prawn flesh, and cooked fish flesh.
- Allow the soup to simmer then add in the slices of asam keping, palm sugar, toasted coconut, torch giner, Thai basil, and Vietnamese coriander.
- Season with salt and sugar to taste. Bring the soup up to a boil and allow to thicken slightly.
- Prepare the spaghetti according to packet instructions, and portion in a soup bowl.
- Toss the snake beans with Thai basil and Vietnamese mint until uniformly mixed.
- Garnish the noodles with cucumber, bean sprouts, and snake beans and herb mix.
- Ladle the hot soup over the noodles. Serve.